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Slow Cooker Vietnamese Banh Mi Sandwich on a cutting board sitting next to a an open cookbook
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Slow Cooker Vietnamese Banh Mi Sandwich

Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Dish
Cuisine: Vietnamese
Keyword: Slow Cooker Vietnamese Banh Mi Sandwich
Servings: 6 servings
Author: Rachel Farnsworth

Equipment

  • Slow cooker

Ingredients

  • 3 pound boneless pork butt roast
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons fish sauce
  • 1/2 teaspoon ground ginger
  • 3 cloves garlic crushed
  • 1 daikon radish julienned or shredded
  • 2 carrots large, julienned or shredded
  • 1/4 cup rice vinegar
  • 1 lime juiced
  • 6 hoagie rolls or baguettes
  • 1 cucumber sliced
  • 3 cups fresh cilantro leaves
  • 1 jalapeno thinly sliced

Instructions

  • Place the 3 pound boneless pork butt roast into a 5-6 quart slow cooker.
  • Pour in 1 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons fish sauce, 1/2 teaspoon ground ginger and mince and stir in the 3 cloves garlic.
  • Cover and cook on low 8 to 10 hours.
  • Meanwhile, in a small bowl, combine daikon radish and carrots. Top with 1/4 cup rice vinegar, cover, and refrigerate until ready to serve.
  • When just about ready to serve, shred pork and stir in lime juice.
  • Spoon 1/2 cup meat, hot or cold, onto each crusty baguette. Top with daikon radish and carrot mixture, cucumber slices, cilantro leaves, and jalapeno slices, and serve.

Nutrition

Calories: 992kcal | Carbohydrates: 129g | Protein: 69g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 2880mg | Potassium: 1452mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4005IU | Vitamin C: 24mg | Calcium: 342mg | Iron: 12mg
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