Pulled Pork Banh Mi Sandwich

Story & Photography by Jenelle McCulloch

This is a play on a famous food cart favourite in Vietnam. This sandwich is known for its combination of rich, fatty pâté, pickled vegetables and handfuls of cilantro. Ideal for a crowd or for a summer picnic lunch. 

Pulled Pork

Ingredients 

• 4-6 lb pork shoulder roast, bone-in or boneless

• Chinese five-spice blend 

• Salt

• ½ cup stock 

Directions

Preheat the oven to 250°F. Rub the pork shoulder generously with the five-spice seasoning and salt until completely covered. Before slow cooking, sear meat for more developed flavour. Heat an oven-safe pot or dutch oven on the stove top over medium-high heat. Coat the bottom of the pan with oil and once hot, sear each side of the meat until brown. Remove from heat. Turn roast so fat side is facing up, and pour in the stock until roast is slightly submerged. Cover with lid and cook for two hours per pound. Once cooked the pork should be very tender and should fall apart with very little effort. Let cool and remove pork from pot and shred lightly. 

---

Pickled Vegetables

Ingredients

• 1 cup rice wine or white vinegar

• 1 tsp salt 

• 1 tsp sugar 

• 1 large carrot, julienned  

• 1 daikon radish, julienned  

Directions

In a large bowl, mix together vinegar, sugar and salt. Add carrot and radish,  mix together. The vegetables should be submerged in the liquid. Let sit for about an hour before use. 

---

Sandwich 

Ingredients

• Baguette 

• Vietnamese pâté

• Mayonnaise 

• Cucumber, sliced 

• Cilantro, chopped

Directions

Slice and toast the baguette. Layer sandwich with pâté, mayonnaise, warm pulled pork, carrot, radish, cucumber and cilantro.