Slow Cooker Pork Banh Mi

Have you ever made something you’re just so dang proud of that all modesty goes out the window? Well, ladies and gents, for me, this is that dish. While all the components are simple to prepare, they’re all from scratch and packed with tons of flavor. The best part of this dish is that it can be prepped in its entirety the night before, making it perfect for parties in which you want low-maintence, yet impressive food.

For those of you familiar with banh mi, your mouth is probably watering. For those of you unfamiliar with banh mi, do yourself a favor and get some in your belly ASAP.

But seriously, for those of you unfamiliar with banh mi, it’s a Vietnamese sandwich consisting of a flavorful protein, homemade mayo, and pickled Asian veggies served on a crusty baguette. Top all of that off with fresh cilantro and jalapeño slices and – BOOM – you’ve got a party in your mouth. The combination of sweet, spice, and crunch is just delightful. What started as Vietnamese street food is finally taking the American food scene by storm.

PART 1: SLOW COOKER PORK

What you’ll need:

• 4 garlic cloves
• 1/4 a yellow onion, roughly chopped
• 1/2 cup grape seed oil
• 1/4 cup fish sauce
• 1/4 cup toasted sesame oil
• 2 tbsp. soy sauce
• 2 tbsp. honey
• Cracked black pepper to taste
• Approx. 3 lb. boneless pork butt

What you’ll do:

• Combine all ingredients, minus the pork, in a food processor; blend until smooth and transfer to a freezer bag
• Add the pork to the freezer bag, zip, and ensure that the pork is coated with the marinade; refrigerate overnight
• The following morning, add the pork and any remaining marinade to your slow cooker; cook on low for 6 hours and rotate the pork halfway through if possible
• Once 6 hours has elapsed, remove the pork and slice into small pieces; discard any remaining marinade

PART 2: GARLIC CHILI MAYO

What you’ll need:

• 2 egg yolks
• 2 tbsp. garlic chili oil
• 1 tbsp. rice wine vinegar
• 1 tsp. Dijon mustard
• Himalayan salt to taste
• 1.5 cups grape seed oil

What you’ll do:

• Using a hand mixer, whisk together all ingredients, minus the grape seed oil
• Next, over about 5 minutes, slowly add the grape seed oil, thoroughly mixing between additions 
• Once the mixture thickens to a mayo-like consistency, transfer to a squeeze bottle and chill overnight

PART 3: PICKLED ASIAN VEGGIES

What you’ll need:

• 1 bunch rainbow carrots, julienned
• 5 pickling cucumbers, julienned
• 6 rainbow radishes, julienned
• 2 cups water
• 2 cups rice wine vinegar
• 2 cups pure cane sugar

What you’ll do:

• Split the prepped veggies between two quart-sized mason jars
• Add the water, vinegar, and sugar to a medium pot; bring to a boil
• Cover the veggies with the pickling liquid and refrigerate overnight

PART 4: ASSEMBLY

What you’ll need:

• The above components, prepped
• 2 baguettes, sliced into 8 pieces and lightly toasted
• 2 jalapeño peppers, sliced
• 1 bunch cilantro

What you’ll do:

Step 1: Gather all ingredients.

Step 2: Add desired amount of garlic chili mayo.

Step 3: Add desired amount of slow cooker pork.

Step 4: Add desired amount of pickled Asian veggies.

Step 5: Top with desired amount of fresh cilantro and sliced jalapeño.