Bánh Mì Pork Tacos

Bánh Mì Pork Tacos

Bánh mì Vietnamese sandwiches have a flavor profile that I constantly crave; the savory chew of roasted pork in spicy aioli, the crunchy pickled carrot, the slow burn of jalapeño pepper, the crisp brightness of cilantro, all on a chewy french baguette.  But it’s summertime, and I’ve had tacos on the brain as of late. I started with a 3lb bone-in picnic cut pork shoulder, locally sourced from Lucki 7 Livestock in Rodman, NY. This gorgeous hunk of meat basically caramelized in my slow cooker for 6 hours in a simultaneously sweet and hot homemade barbecue sauce, and I assembled the tacos on lightly toasted corn tortillas with jalapeño carrot slaw, chipotle mayo, and a few sprigs of fresh cilantro. Since I’m really just learning how to cook well, I don’t usually like to go overboard with self-praise. With that said, these Bánh mì pork tacos were nearly the best dish I’ve ever made. Their succulence was enough to impress even the likes of my friend Liz, who grew-up in a restaurant-owning family and has cooked circles around me for the past 10 years. Her compliments truly meant the world to me, and I’m psyched to share this recipe!

Bánh Mì Pork Tacos
Serves: 6-8
  • 1 (15-ounce) can tomato sauce (use something cheap with minimal preservatives)
  • 3 tablespoons chili powder
  • 3 tablespoons packed light brown sugar
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 tsp yellow curry powder
  • ½ tsp cayenne pepper
  • 5 cloves garlic, minced
  • 2 yellow onions, diced
  • ¼ cup fresh lime juice
  • 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
  • Kosher salt and freshly cracked black pepper
  • Fresh cilantro, to taste
  1. Drop the tomato sauce, chili powder, brown sugar, coriander, cumin, curry powder, cayenne pepper, garlic, onions and lime juice into the base of a slow cooker, stirring until well combined. Generously season the pork shoulder with salt and pepper on all sides. Place the shoulder in the slow cooker and toss it in the sauce until completely coated. Cook on high for 6 hours, or on low for 8-10. Remove the pork from the slow cooker, let it cool for a few minutes, then pull the pork apart with two forks, tossing out any extra fat or bone. Serve on corn tortillas with jalapeño carrot slaw, chipotle mayonnaise, and a few sprigs of fresh cilantro as a garnish. Enjoy immediately or refrigerate meat for up to a week.

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