Pulled Pork 3 Ways: Banh Mi

Braised pork shoulder is the perfect filling for a banh mi - the perfect pairing with crusty bread, crunchy pickled veggies, and the smooth pate.

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

Pulled pork

1.5kgpork shoulder, diced

2onions, quartered

4garlic cloves

2red chillies

3large tomatoes

2spring onions

1 tspsmoked paprika

1 tbspbrown sugar

1 tspMSG

1lchicken stock

Salt, to taste

Banh Mi

Crusty baguette

Chicken liver or pork pate

Mixed pickles (radish, carrot, cucumber)

1red chilli, sliced

1green chilli, sliced

Coriander

2 tbspsriracha

2 tbspmayo

Splash fish sauce (optional)

This is part 1 of our three part pulled pork series: 1 base recipe, three ways to use it! You can of course customise this pork recipe if you aren't using it three ways - add more aromatics, fish sauce, lime, whatever you like.

Method

Start by preheating the oven to 150 C. Season the pork shoulder, and add a splash of oil to a large oven-safe pot over medium/high. Brown the pork on all sides until it forms a nice golden crust. You may have to do this in batches

Once all the pork is browned, set it aside. Add the aromatics - onion, garlic, spring onion, chilli, and tomato. Once they're softened with a slight char on them, add a splash of chicken stock to deglaze. Blend using an immersion blender or normal blender until fairly smooth.

Add the pork back in, and top up with more stock until the pork is covered. Cover with a lid, and pop into the oven for 2-3 hours or until the pork can be easily shredded. The time will depend on how large your pork pieces are, so check every hour.

Shred up the pork, and mix with some of the reduced sauce, depending on how saucy you want it.

For the banh mi, slice a baguette in half lengthways. On one side, spread pate, and on the other side spread sriracha mayo (equal amounts of both mixed together). Add a splash of fish sauce to the pickled veggies or the spicy mayo if you want to amp up the Vietnamese flavour.

Load on a generous helping of pork, then top with the pickled veggies, coriander, and fresh chilli. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.