Our take on the Vietnamese classic! We swap the baguette for a milk bun from local Rose Street Patisserie for an extra creamy sandwich that's then topped with slow-roasted pork loin, crunchy pickled cukes and carrots, and a tangy sriracha mayo sauce.
For the pork:
For the pickled vegetables:
For the mayo sauce:
For the sandwiches:
Season the pork with salt and pepper. Into the slow cooker stir together the jalapeño, ginger, garlic, soy sauce, vinegar, cilantro stems, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 4 hours or high for 2-3 hours, until the pork is just cooked through, not falling apart. When the pork is cooked, remove from cooker to a cutting board and slice. Strain and reserve the cooking liquid from the cooker, skimming any fat.
Pickled vegetables: In a medium non-reactive bowl, combine the vinegar, and salt and stir until dissolved. Add the carrots, daikon and jalapeño, let it sit for about 30 minutes.
Mayo sauce: Combine the ingredients in a small bowl.
Assemble the sandwiches: Slice the buns in half and spread a layer of mayo sauce on both halves. Top with the sliced pork, cucumber, pickled vegetables, and cilantro. Drizzle with reserved sauce and more sriracha if desired. Close it up and enjoy!
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/slow-cooker-banh-mi-sandwiches/