Five Spice Pulled Pork Banh Mi
Nutrition
Calories: 370 kcalCarbohydrates: 39 gProtein: 26 gFat: 11 gSaturated Fat: 2.5 gCholesterol: 70 mgSodium: 770 mgFiber: 1 gSugar: 11 gCalcium: 48 mgIron: 4 mg
Ingredients
- This recipe comes to us from our own in-house chef Dorene Mills, and chef Kerry Altiero.
- 1 package 3-4 lbs. Hannaford All-Natural Boston Butt Pork Roast
- 3-4 Tbsp. McCormick Gourmet™ Chinese Five Spice Blend
- 1 cup Taste of Inspirations® Sesame Shoyu Sauce
- 1 Fresh Express® Asian Chopped Salad Kit
- 8 oz. Taste of Inspirations Pineapple Mango Jicama Salsa
- 2 each Nature's Promise® French Baguette
- 1 bunch fresh cilantro
- 1/2 cup water
Instructions
- 1. Trim excess fat off Boston Butt. Using the Chinese Five Spice Blend, coat and rub the pork on all sides until evenly covered. Place pork in a slow cooker and add the sesame shoyu sauce and water into the pan. Set on low for 10 hours.
- 2. Twenty minutes before you're ready to serve, mix together the slaw kit and set in the refrigerator to stay cool.
- 3. Slice baguettes horizontally in half. Feel free to cut into smaller portions, or assemble the sandwich as a whole and slice when done.
- 4. Pull pork from the cooker and set aside in a large bowl, reserving the remaining liquid. Pull the pork apart and shred into bite-sized pieces. Add 1 cup of the leftover cooking liquid to pork and toss to evenly coat.
- 5. Assemble the sandwich: On the bottom piece, layer the pulled pork. Follow with a stripe of salsa across, and then with a layer of the slaw. Rip leaves of cilantro and sprinkle across the slaw. Top with other side of the baguette, and slice each sandwich into 6 pieces. Enjoy!