Slow Cooker Vietnamese Pulled Pork Banh Mi

Ingredients

• 1 1/2 lb pork shoulder or pork butt
• 1 1/2 teaspoons salt
• 2 teaspoons five-spice powder
• 1 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/3 cup water
• 2 oz julienned carrots
• 4 oz julienned cucumber ((or daikon radish))
• 3/4 cup rice vinegar
• 1/2 cup water
• 3 tablespoons sugar
• pinch of salt
• 3 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon sriracha
• 1/2 teaspoon honey
• salt
• black pepper
• 3-4 banh mi, lightly toasted ((or baguettes))
• cilantro

Steps

1. 1

   Combine salt, five-spice powder, garlic powder, paprika and black pepper in a bowl. Rub the spice mixture all over the pork shoulder/butts.

2. 2

   Transfer the pork to the slow cooker, add the water. Cook on low for about 8 hours (or 6 hours on high) or to desired tenderness.

3. 3

   Julienne carrots and cucumber (or daikon radish). If using cucumber, remove all seeds before you julienne them. In a jar or bowl, combine rice vinegar, water, sugar and salt, and then add the veggies. Cover, refrigerate to pickle for 2-3 hours or overnight.

4. 4

   In a bowl, mix together mayonnaise, sriracha, lime juice and honey to make the sauce. Add salt and pepper to taste.

5. 5

   Shred the pork. Slice the banh mi (or baguette) open lengthwise, fill with pulled pork, pickled veggies and cilantro, then drizzle with plenty of sauce. Serve immediately.