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Festival Foods

Slow Cooker Pulled Pork Banh Mi Bowls

Banh Mi, a traditional Vietnamese sandwich, is getting a trendy makeover and being transformed into a bowl. We're serving it up with Forbidden Rice®, a purplish-black rice that is packed full of protein, fiber and iron. These Slow Cooker Pulled Pork Banh Mi Bowls make a satisfying meal piled high with whole grain rice, seasoned juicy pork and crisp pickled veggies.

  • Slow Cooker Pulled Pork Banh Mi Bowls
  • Ingredients
    • 3 lb. pork shoulder roast
    • ½ tsp. salt + additional to taste, divided
    • Black pepper, to taste
    • 2 Tbsp. garlic powder
    • 2 Tbsp. ground ginger
    • 2 tsp. red pepper flakes
    • 3 Tbsp. fish sauce
    • 1 ½ limes (juice and zest of 1 + juice of ½, divided)
    • 3 Tbsp. less sodium soy sauce
    • 2 Tbsp. + 1 tsp. honey, divided
    • ⅓ cup low sodium chicken broth
    • ¼ cup rice vinegar
    • 1 cucumber, thinly sliced
    • 1 carrot, thinly sliced
    • 1 jalapeño, thinly sliced
    • 1 red onion, thinly sliced
    • 4 cups cooked rice
    • Optional toppings: see Chef's Tips

    1. Liberally season the pork roast on all sides with salt and pepper, garlic, ginger and red pepper flakes. Place the pork into the bowl of a large slow cooker. 1. In a small bowl, whisk together fish sauce, lime juice and zest from 1 lime, soy sauce, 4 tsp. honey and broth. Pour over pork. Cover the slow cooker and cook on low for 8-10 hours, flipping the pork halfway through the cooking time. 1. Meanwhile, prepare the pickled vegetables. In a large bowl, whisk together 1 Tbsp. honey, ½ tsp. salt, rice vinegar and lime juice from ½ lime. Add sliced cucumber, carrot, jalapeño and red onion and toss to combine. Refrigerate for at least 30 minutes to allow flavors to come together. 1. Once pork is cooked, remove to a cutting board and reserve juices in the slow cooker. 1. Shred pork with two forks. (Optional step: Place shredded pork onto a baking sheet and broil on high until pork is crispy, about 5 minutes.) Toss shredded pork with reserved juices from the slow cooker. 1. To assemble the bowls, place ½ cup cooked rice in the bottom of each bowl. Top with pork, pickled vegetables and chopped cilantro. Drizzle with sriracha and hoisin, if desired.

    Chef's Tips

    Optional toppings: cilantro, sriracha, hoisin sauce


    For gluten free: Use tamari in place of soy sauce.


    Calories 430, Total Fat 8g (Saturated 2g, Trans 0g), Cholesterol 105mg, Sodium 1030mg, Total Carbohydrate 48g (Dietary Fiber 3g, Total Sugars 10g, Includes 5g Added Sugars), Protein 40g, Vitamin D 6%, Calcium 4%, Iron 15%, Potassium 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 8 servings

    Gluten Free Main Dish Slow Cooker Dairy Free Asian