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Slow Cooker Pork Banh Mi Bowls

Savory Slow Cooker Pork Banh Mi Bowls for Easy Weeknight Dinners

Delight in tender Slow Cooker Pork Banh Mi Bowls showcasing savory flavors and vibrant pickled veggies, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 6 hours
Refrigeration Time 30 minutes
Total Time 7 hours
Servings: 4 bowls
Course: Dinner
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 2 pounds Pork Tenderloin Substitution Note: Pork shoulder can also be used.
  • 1/2 cup Coconut Aminos Regular soy sauce or tamari can also be used.
  • 1/4 cup Fish Sauce Can be omitted for a milder taste.
  • 1 teaspoon Black Pepper Adjust according to your spice preference.
For the Pickled Veggies
  • 2 medium Carrots No substitutes recommended.
  • 1 cup Radishes Essential for authenticity.
  • 1/4 cup Rice Vinegar Apple cider vinegar can be a substitute.
For Assembly
  • 2 cups Brown Rice Quinoa or cauliflower rice are alternatives.
  • 1 medium Cucumber Other fresh veggies can be used.
  • 1/4 cup Fresh Cilantro Other herbs can be used but won't replicate the taste.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter substitute.
  • 2 tablespoons Sriracha Adjust according to your heat tolerance.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare Marinade: Combine coconut aminos, water, rice vinegar, minced garlic, grated ginger, fish sauce, and black pepper in the slow cooker.
  2. Marinate Pork: Add the pork tenderloin, turning to coat in the marinade, and layer sliced jalapeños on top.
  3. Cook Pork: Cover and cook on low for 6 hours until tender and easy to shred.
  4. Make Pickled Veggies: In a bowl, mix rice vinegar, hot water, and sugar. Add shredded carrots and radishes, refrigerate for at least 30 minutes.
  5. Prepare Spicy Mayo: Whisk together mayonnaise, sriracha, and rice vinegar until smooth.
  6. Shred Pork: Check pork after 6 hours, remove and shred in the cooking liquid.
  7. Assemble Bowls: Serve brown rice as base, top with shredded pork, pickled veggies, cucumber, cilantro, jalapeños, and spicy mayo.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 350IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

For optimal flavor, marinate pork for at least 30 minutes. Store pickled veggies separately for best texture when reheated.

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