Slow Cooked Pork Banh Mi Using Insta pot

If you only have a slow cooker and not an insta pot, you can do step 2 just in a big skillet. Pork lasts for about 3 days in the fridges, make sure to heat up on the stovetop in a skillet

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% Daily Values based on a 2,000 calorie diet

Step 1

1) In a small bowl, mix together the five-spice powder, brown sugar, salt, and black pepper. Generously rub the mixture all over the pork

Step 2

2) Press the "Saute" button on the multipot and let the insert pot get hot. Add the neutral oil, then sear the pork on all four sides until the pork has a nice brown crust and releases easily from the pan when you turn with tongs, 3-5 mins a side (its okay if the sugar burns a little)

Step 3

3) In another bowl, stir together the soy sauce, hoisin, ginger, sesame oil, and garlic. Pour the sauce into the insert pot (or slow cooker) and place the pork on top.

Step 4

4) Cover the multipot with a glass lid (or if using a venting lid, make sure to set the steam release handle to Venting) Press the "slow cook" button, setting to low pressure/temp, and set the cooking time for 8 hours

Step 5

5) When the time is up, Shred the pork directly in the liquid in the pot, so the pork absorbs the juices. It should be fall-apart tender

Step 6

1) In a bowl, combine the carrot and radish matchsticks, 1 tablespoon of sugar, and 1 tablespoon of the salt and toss to blend. Let sit for 10 minutes to draw out the moisture. Rinse off the vegetables and drain in a colander

Step 7

2) In a medium bowl, stir together the warm water and remaining 1/4 cup of sugar and 2 tablespoons of salt, stirring to dissolve. Add the white vinegar and the softened carrot and radish. Let sit for at least 1 hour.

Step 8

3) In a small bowl, stir together the mayo and sriracha. Spread about 2 tablespoons of the mixture on each side of the baguettes (or to preference), then add a generous helping of shredded pork with all the juices to the bottom side of each sandwich. Top with carrots, radishes, onion, cucumber, cilantro, and jalapeno. Serve and enjoy immediately