Bite-Sized Banh Mi

Bite-Sized Banh Mi

By Kristin Published: February 14, 2016

• Yield: 8-10 Servings

Bite-sized banh mi might just be the most adorable food to ever come out of my kitchen. Inspired by an Asian-themed tea party, …

Ingredients

• 1-1/2 pounds pork shoulder bone in
• 48 ounces chicken broth
• 1/2 cup grated carrots
• 1/2 cup grated daikon radish
• 1 cup water
• 1/2 cup rice vinegar
• 1/4 cup white sugar
• 1 cup mayonnaise preferably homemade
• 1/4 cup sriracha
• 1 loaf French bread thinly sliced
• 1 cucumber sliced into large matchsticks
• 2 jalapenos seeds removed and sliced lengthwise
• 1 white onion sliced
• 1 bunch cilantro

Instructions

1. Place pork shoulder in a slow cooker, cover with chicken broth, and cook on low for 12 hours. If chicken broth doesn't fully cover pork, add water.
2. Bring water, vinegar, and sugar to a boil over high heat and stir until sugar is dissolved.
3. Add grated carrots and daikon radish to a large jar and cover with vinegar mixture.
4. Let vegetables pickle in fridge overnight.
5. When pork is finished, remove meat from bone and skin and loosely shred.
6. If you're not preparing the sandwiches immediately, store pork in a bowl with some leftover broth.
7. In a small bowl, stir together mayonnaise and sriracha.
8. Before assembling sandwiches, make sure pork and pickled vegetables are free of liquid by setting on a paper towel to drain.
9. Coat one slice of bread with sriracha mayonnaise.
10. Assemble sandwiches by topping bread with pork, pickled carrot and daikon radish, cucumber, jalapeño, onion, cilantro, and top with more sriracha mayonnaise.
11. Top with another slice of bread and serve immediately.

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