Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

If you are craving something vibrant, fresh, and packed with flavor, this Slow Cooker Banh Mi Bowl with Pulled Pork Recipe is absolutely the way to go. Marrying the tender, melt-in-your-mouth pulled pork cooked low and slow with bright pickled veggies, fragrant herbs, and a zingy spicy mayo, it recreates all the magic of a classic banh mi sandwich in a healthy and bowl-friendly format. It’s an effortless fusion feast that’s perfect for weeknight dinners or impressing friends without a fuss. Get ready to fall in love with every colorful, bold bite!

Ingredients You’ll Need

This recipe calls for simple, everyday ingredients that come together to build layers of flavor and texture. Each element plays a role in the overall magic — from the sweet and savory marinade to the crisp pickled vegetables that add a refreshing crunch, and the creamy spicy mayo that ties everything together.

• Coconut aminos: Adds a naturally sweet and umami-rich base for the marinade, substituting soy sauce smoothly.
• Water: Balances the marinade concentrating flavors without overpowering the pork.
• Rice vinegar: Essential for the tangy marinade and pickling brine that brighten the veggies.
• Garlic cloves, minced: Brings depth and savory aroma to the slow cooker pork.
• Fresh ginger, grated: Offers a subtle spicy warmth that complements the Asian-inspired profile.
• Fish sauce: Provides that quintessential salty punch and complexity to the pork.
• Black pepper: A touch of heat enhancing the overall seasoning.
• Pork tenderloin: The star protein, chosen for its tenderness and lean quality, perfect for shredding.
• Jalapeños: To add mild heat and a fresh bite both inside the pork and as a topping.
• Shredded carrots: Contribute sweetness and crunch to the pickled vegetable mix.
• Radishes, julienned: Offer peppery brightness with a crisp texture.
• Cane sugar: Sweetens and balances the acid in the pickling liquid.
• Cooked brown rice: Nutty and wholesome base for building your bowls.
• English cucumber, sliced thin: Adds coolness and crisp freshness.
• Fresh cilantro leaves: Infuse bright herbaceous notes.
• Mayonnaise: Forms the creamy base of the spicy mayo sauce.
• Sriracha or chile-garlic sauce: Brings the perfect kick and a touch of garlicky heat to the mayo.
• Optional hot sauce and lime wedges: To customize your bowl’s heat and acidity at serving.

How to Make Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

Step 1: Make the marinade and add pork

Start by combining the coconut aminos, water, rice vinegar, minced garlic, freshly grated ginger, fish sauce, salt, and black pepper right in your slow cooker. This delicious marinade sets the savory, tangy, and slightly sweet foundation for the pork to absorb as it cooks. Nestle the pork tenderloin pieces in and toss to coat thoroughly. Sprinkle half of the thinly sliced jalapeños on top to infuse mild heat from the start.

Step 2: Slow cook the pork

Cover the slow cooker and let the pork cook on low for 6 hours. This long, gentle cooking method ensures the meat becomes fall-apart tender, soaking up all those bright, vibrant marinade flavors. After cooking, the pork will be juicy and perfect for shredding.

Step 3: Prepare pickled vegetables

While the pork cooks, toss the shredded carrots and matchstick-cut radishes in a bowl, then pour over the rice vinegar mixed with hot water and cane sugar. This quick pickling process softens the veggies slightly while preserving their satisfying crunch, adding that essential lively tang to the bowl.

Step 4: Make the spicy mayo

Whisk together mayonnaise, sriracha, and a splash of rice vinegar to create a creamy, spicy mayo with just the right drizzly consistency. This sauce is vital for adding richness and a touch of heat that complements the pork and pickles perfectly.

Step 5: Shred pork and toss with cooking liquid

Once the pork is done, shred it directly in the slow cooker using two forks, mixing the strands with the remaining juices. This step seals in moisture and intensifies the flavor of the meat, making every bite juicy and delicious.

Step 6: Assemble the bowls

Start by adding a generous scoop of brown rice into each bowl. Then top with a hearty portion of the pulled pork. Layer on the pickled carrots and radishes, sliced cucumbers, fresh cilantro, and the remaining jalapeños for a burst of freshness and color. Finish by drizzling the spicy mayo on top. For extra flair, serve with lime wedges and additional hot sauce on the side.

How to Serve Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

Garnishes

Fresh herbs like cilantro bring bright, fragrant notes that lift the entire dish, while additional jalapeño slices or a squeeze of lime juice provide zesty freshness and heat that awaken your taste buds. A drizzle of spicy mayo ties all elements together, adding creaminess and complexity.

Side Dishes

This bowl is quite a complete meal on its own, but if you’re looking to elevate the meal, consider light Vietnamese-inspired sides like steamed edamame, a simple cucumber salad, or crispy spring rolls. These complement the vibrant, fresh flavors without overwhelming the palate.

Creative Ways to Present

If you want to impress guests or make dinner feel special, serve the components buffet-style so everyone can build their own banh mi bowls. Alternatively, layer the bowl with reserved fresh herbs, radish slices arranged like a fan, or extra pickled veggies for a visually stunning presentation. Even edible flowers can add festive color.

Make Ahead and Storage

Storing Leftovers

Leftover pulled pork with its cooking juices can be stored in an airtight container in the refrigerator for up to 4 days. Keep pickled vegetables separate to maintain their crispness and freshness.

Freezing

You can freeze the shredded pork portion in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge before reheating. It’s best to freeze the rice and pickled veggies separately to maintain texture.

Reheating

Reheat the pork gently in a skillet or microwave with a splash of the cooking liquid to keep it moist. Warm the rice separately. Add fresh pickled vegetables and spicy mayo only after reheating to preserve their bright flavors and textures.

FAQs

Can I use a different cut of pork?

Absolutely! While pork tenderloin is lean and tender, you can also use pork shoulder or butt for even richer, fattier pulled pork. Just adjust the cooking time accordingly.

Is this recipe spicy? Can I adjust the heat?

The recipe includes jalapeños and sriracha for moderate heat, but you can scale the spice level up or down by adjusting those ingredients to suit your taste.

Can I make the pickled vegetables ahead of time?

Yes, the pickled carrots and radishes taste even better after a few hours or overnight to let the flavors develop fully.

What can I substitute for coconut aminos?

Regular soy sauce or tamari are great substitutions if you don’t have coconut aminos on hand, keeping in mind those options are saltier.

Is this dish gluten-free?

Yes! Using coconut aminos and ensuring all sauces are gluten-free makes this recipe safe for gluten-sensitive diets.

Final Thoughts

This Slow Cooker Banh Mi Bowl with Pulled Pork Recipe has quickly become one of my all-time favorite meals to make and share. It’s just so satisfying to have that perfect balance of tender meat, tangy pickles, fresh herbs, and spicy creaminess all in one bowl. Give it a try—it’s a crowd-pleaser that brings a burst of vibrant flavor with minimal effort. Once you make it, it’s going to be your go-to for flavorful weeknight dinners and beyond!

Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

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4 from 53 reviews

• Author: admin
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x

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Description

This Slow Cooker Banh Mi Bowl with Pulled Pork offers a delicious and easy way to enjoy the classic Vietnamese sandwich flavors without the bread. Tender, slow-cooked pork infused with bright, tangy marinade, paired with crunchy pickled vegetables, fresh cucumber, and a spicy mayo drizzle served over brown rice, makes for a flavorful, satisfying meal perfect for any day of the week.

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Ingredients

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Marinade and Pork

• 1/3 cup coconut aminos
• 1/3 cup water
• 2 tablespoons rice vinegar
• 4 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon fish sauce
• 1/8 teaspoon black pepper
• 1 – 1 ¼ lb. pork tenderloin, cut into 3 pieces
• 1–2 small jalapeños, thinly sliced, divided

Pickled Vegetables

• 1 cup shredded carrots (about 3 ounces)
• 3 radishes, cut into matchsticks
• 2/3 cup rice vinegar
• 2 tablespoons hot water
• 1 tablespoon cane sugar

Additional Components

• 3 cups cooked brown rice
• 1 medium English cucumber, thinly sliced (1 heaping cup)
• 1 cup fresh cilantro leaves, stems removed
• 2 tablespoons mayonnaise
• 1 – 2 teaspoons sriracha or chile-garlic sauce (more or less to taste)
• 2 teaspoons rice vinegar, plus more as needed to get a drizzly consistency
• Optional: Hot sauce (such as sriracha) and lime wedges for serving

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Instructions

1. Make the marinade and add pork: In the slow cooker, combine coconut aminos, water, rice vinegar, minced garlic, grated fresh ginger, fish sauce, salt, and black pepper. Stir well to combine all ingredients evenly. Add the pork tenderloin pieces to the marinade, turning them to coat thoroughly. Sprinkle half of the sliced jalapeños on top of the pork for subtle heat.
2. Slow cook the pork: Cover the slow cooker with the lid and cook on low heat for 6 hours. This slow cooking process will make the pork tender and juicy, allowing it to shred easily with a fork once fully cooked.
3. Prepare pickled vegetables: While the pork cooks, mix shredded carrots and radish matchsticks in a small bowl or jar. Add rice vinegar, hot water, and cane sugar to the vegetables. Stir the mixture until the sugar dissolves completely. Cover and refrigerate until serving time to allow the vegetables to pickle. Drain off excess liquid before using in the bowls.
4. Make the spicy mayo: In a small bowl, combine mayonnaise, sriracha, and rice vinegar. Whisk the ingredients together and adjust the amount of rice vinegar to achieve a drizzly consistency perfect for topping the bowls.
5. Shred pork and toss with cooking liquid: When the pork is done cooking, shred it directly inside the slow cooker using two forks. Mix the shredded pork thoroughly with the cooking liquid so it absorbs maximum flavor and remains moist.
6. Assemble the bowls: Divide 3/4 cup cooked brown rice evenly into four shallow bowls. Top the rice with about 3 ounces of the shredded pork per bowl. Add pickled carrots and radishes, sliced cucumbers, fresh cilantro leaves, and the remaining sliced jalapeños on top. Drizzle about 2 teaspoons of the prepared spicy mayo over each bowl. Serve with optional hot sauce and lime wedges for extra zest.

Notes

• Adjust the amount of sriracha in the spicy mayo according to your preferred spice level.
• Make sure to shred the pork finely to mix well with the cooking liquid for enhanced moisture and flavor.
• For a gluten-free version, verify that the coconut aminos and fish sauce used are gluten-free.
• Leftover pickled vegetables keep well refrigerated for up to 3 days and can be used as a crunchy salad topping or side.
• This recipe works well with other cuts of pork suitable for slow cooking, such as pork shoulder, if you prefer more marbling.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Vietnamese