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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
