May 26, 2017

Banh Mi pulled pork sandwich recipe

A world traveler friend of ours introduced us to Banh Mi pulled pork sandwiches. He purchased one of our Boston Butt Roasts (the cut of choice, known for creating the perfect pulled pork) and slow cooked it over night, let it cool, then re-heated it for dinner the next day. He brought it over for one of our weekend potluck dinners, and WOW! After tasting theses delightful open faced sandwiches that explode with flavor of soy sauce and garlic with the sweetness and spice of fresh grated ginger, this delectable simply fresh meal is now on our households, almost-weekly, dinner menu.

We highly recommend pairing with your favorite robust Riesling. 

NOTE: The leftover pulled pork (if you have any – it’s SOOO yummy) can be used scrambled in eggs the next day or use to make Banh Mi soft tacos the next night for dinner – also putting the leftover toppings to perfect use.

WARNING: This recipe may prove addictive. You may be at work finding your mind wandering and your mouth watering while you look forward to the next time you’re able to make these deities.

BÁNH MÌ {Vietnamese-style sandwich}

INGREDIENTS

For the pulled pork:
Jackson Station pork roast (a whole ham, Boston Butt or Pork Roast will all work)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 jalapeno, diced
1 2-inch slice ginger
8 cloves garlic, minced
3/4 cup soy sauce
1/4 cup white vinegar
1/2 cup brown sugar

For the pickled carrot:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups coarsely shredded carrots

For the sandwiches:
pickled carrots (above)
2 long baguettes cut in thirds or 4-6 small rolls, split lengthwise
mayonnaise
pâté (optional)
1 English cucumber, thinly sliced
1 jalapeno (I don’t care for heat but trust me, ultra-thin slices of these are a must)
1 cup cilantro leaves
reserved sauce from pulled pork
hot sauce – we like using Sriracha

INSTRUCTIONS

Season the pork roast with salt and pepper. In the insert of a slow cooker stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5, until the pork is very tender, rotating once during cooking process if desired. When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary.

Make the pickled carrot: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the sandwich, slice the baguettes or rolls in half lengthwise. Spread a thin layer of mayonnaise (I like to spike mine with hot sauce) on the bottom half and if you like, some pate as well. Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.


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Jackson Station Livestock Co.

Mail to: 2150 W School Lake Rd, Maple City, MI 49664

Call/Text: Kevin Jackson
(517)518.1961 or Raquel at (517)518.4413

Email: eatlocal@jacksonstation.com

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