1 hour, 20 minutes OR LESS

Marukan Pulled Pork Banh Mi Sandwich

1 hour, 20 minutes
3 Servings
2 - 2 1/2 Lbs.
Pork Shoulder
Kosher or Fine Sea Salt
Black Pepper, freshly ground
Non-Stick Cooking Spray, gluten-free
1
Onion, cut into quarters
1
JalapeƱo Pepper, diced
1/4 Cup
Tamari or Gluten-Free Soy Sauce
2 Tbsp
Fish Sauce
2
Cloves Garlic, minced
2 tsp
Ginger Paste
1 Tbsp
Vegetable Oil
1 Cup
Cabbage, shredded
1/2 Cup
Carrot, grated
1/2 Cup
Daikon Radish, grated
For the Sandwiches:
Gluten-Free Baguettes, sliced in half lengthwise and toasted
Mayonnaise or Spicy Mayonnaise
PĆ¢tĆ©
Seedless Cucumber, sliced
JalapeƱo Pepper, thinly sliced
Cilantro, coarsely chopped

INSTRUCTIONS

Season the pork shoulder generously with salt and pepper. Spray Instant Pot insert with cooking spray. Add the pork, onion, jalapeƱo pepper, Ā½ cup Marukan Organic Seasoned Rice Vinegar, tamari, fish sauce, garlic, and ginger. Pressure cook on high for 60 minutes then let naturally release for 20 minutes. Remove pork from Instant Pot to a bowl and shred with two forks. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the shredded pork and sautĆ© until browned and caramelized on one side. Add a little of the cooking liquid to moisten the meat and deglaze the pan.

While the pork is cooking, make the pickled slaw. Place the cabbage, carrots, and daikon radish in a mason jar. Add Ā½ cup Marukan Organic Seasoned Rice Vinegar, shake well and let sit while the pork is cooking. Shake the jar occasionally.

Spread the baguettes with mayonnaise. Spread some pĆ¢tĆ© on the bottom half of the baguette, add pulled pork and then the pickled slaw. Add sliced cucumbers, jalapeƱo peppers, and cilantro.

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