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These pulled pork sandwiches are the ultimate comfort food. Pork shoulder marinated in exciting Asian flavours of ginger, garlic, hoisin sauce, sesame oil and a touch of maple syrup for sweetness, then slow cooked until tender. Don’t skip the slaw. It takes the flavour even further!
You might want to add this Asian Noodle Salad in Peanut Dressing or Thai Green Papaya Salad to compliment these delicious pulled pork sandwiches.
Pulled pork in all its forms comes up as a frequent request in my house. But I don’t make it all that often as it takes a bit of planning and time. Not a dish to make on a whim.
But due to its popularity, I can’t get away with taking it off the menu. It’s just so good, tender and flavourful and flexible enough to be made into countless recipes, from tacos to quesadillas to lechon asado and, of course, sandwiches.
These pork sandwiches are inspired by Vietnamese Banh Mi but I can’t say they are really authentic. I used the principles of banh mi, which is a fusion of Vietnamese flavours and French style of eating.
That is why you see luscious pulled pork cooked in a true Asian style. It is served with zesty pickled vegetables but also with very French favourites like bread and mayonnaise.
Pulled pork ingredients
This recipe calls for many ingredients as Asian recipes often do. However very little skill is required since most of the flavour comes from the low and slow cooking process and the beautiful marinade.
All you need to do is to mix up This is an affiliate link.hoisin sauce, This is an affiliate link.soy sauce, grated ginger, sesame oil, rice vinegar, garlic, a bit of This is an affiliate link.maple syrup or honey for sweetness and a few spices to end up with the most fragrant marinade for your pork shoulder. The rest takes care of itself while the meat is being cooked slowly in an oven.
Slaw recipe
When the meat is so flavourful, the sides often come as an afterthought but it’s a mistake. The slaw recipe I am sharing brings the needed freshness, crunch and vibrancy. It also adds a needed balance to the rich pulled pork. Don’t skip it!
The slaw I made with this recipe has a simple set of vegetables, but they are all sweet and crisp. It’ll be best if they are all cut to the same matchstick size, which is easier to attain with a mandolin. If you don’t have one, a sharp knife will do.
But it’s the dressing that really elevates the slaw, and makes the pulled pork sandwiches pop with complex and savoury Asian flavours. It’ll make you fall in love with this slaw, and sandwich!
Recipe Tips and Notes
- Pork shoulder is absolutely perfect for slow roasting. You can also use pork butt but do avoid pork loin as it’s too lean for the slow cooking process.
- Before I begin marinading the pork, trim excess fat and cut it into quarters before mixing it with the marinade. This makes shredding it, after it’s been cooked till tender, a snap!
- For days when it is too hot to turn your oven on, you can successfully cook this pulled pork recipe in your This is an affiliate link.slow cooker. Follow the recipe as written but instead of oven, cook the meat in a slow cooker for 8 hours on low or 4 hours on high.
- Add the dressing to the slaw right before serving to avoid it becoming too watery.
- I drew inspiration for these pulled pork sandwiches from Vietnamese Banh Mi, although traditionally that is served in a baguette. I chose ciabatta buns because they were available to me, but also loved the way it worked as a sandwich. Whatever you choose, make sure it is sturdy enough to hold together as it soaks up the juices from the pork and slaw. Or make your own – my hamburger buns will be perfect!
Serving suggestions
This recipe was inspired by Vietnamese Banh Mi and was originally meant to be served in a baguette. However, the morning I set aside to take photos I realised the last baguette was sent to school in the form of a lunch. So I was stuck with these buns.
Not to worry, the buns are not the problem since ‘banh mi’ simply means ‘bread’ or ‘sandwich’. I do recommend using very hearty bread like these ciabatta buns or mini baguettes as the pulled pork is very juicy. It will soak your buns right through if you use something less sturdy!
Storage and leftovers
The pulled pork itself freezes beautifully, and it is just as delicious as leftovers as it is freshly cooked. If freezing, let it cool completely then place in the freezer in an This is an affiliate link.airtight container for as long as 3 months. Or keep leftovers in the fridge for 4-5 days.
The carrot, zucchini and radish slaw needs to be finished on the same day as it gets too watery and doesn’t keep well.
More Asian recipes to inspire you
- Asian Salmon with Carrot and Cucumber Slaw
- Sticky Asian Chicken Recipe
- Filipino Chicken Adobo
- Teriyaki Salmon with Bok Choy
Asian Pulled Pork Sandwiches with Carrot, Zucchini and Radish Slaw
Ingredients
For the pulled pork marinade
- 125 ml/1/2 cup soy sauce
- 100 ml/1/3 cup hoisin sauce
- 2 tbsp sesame oil
- 3 tbsp This is an affiliate link.maple syrup
- 75 ml/1/4 cup rice vinegar
- 3 tsp five-spice powder
- 1 tbsp ginger, chopped
- 1 head garlic, smashed
- 3 kg/6 lbs pork shoulder, trimmed of visible fat
For the carrot, zucchini and radish slaw
- 1 medium carrot, cut in matchsticks
- 1 small zucchini, cut in matchsticks
- 5-6 radishes, cut in matchsticks
- 2-3 spring onions
- 1/2 cup/20g cilantro/coriander, chopped
For the peanut dressing
- 2 tbsp chunky peanut butter
- 1 red chilli, minced
- 1 garlic clove, minced
- 1 tbsp This is an affiliate link.tamarind paste
- 1/2 lime, juice only
- 1 tsp fish sauce
- 1 tbsp brown sugar
For the sriracha mayonnaise
- 3 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp sweet red chilli sauce
- 8-10 buns
Instructions
For the Asian pulled pork
- In a large bowl combine all marinade ingredients, then trim the pork shoulder of all visible fat and marinade overnight or at least for 2 hours in a fridge.
- Preheat the oven to 300F/165C. Place the marinated pork shoulder in a roasting pan and pour the marinade over it. Cover with aluminium foil and cook for 3.5 hours, check every hour and baste with the juices from the bottom of the pan.
- At the end of the cooking time uncover and cook for 30 minutes longer. The meat should be easily pulled apart by a fork.
- Shred the pork with two forks directly in the roasting pan and mix the meat with the juices. Cover with aluminum foil and keep warm until ready to assemble the sandwiches.
For the carrot, zucchini and radish slaw
- Cut carrots, zucchini and radishes in matchsticks using a mandolin or a sharp knife. Mix in a medium-sized bowl together with sliced spring onions and chopped cilantro.
- In a small bowl combine the dressing ingredients and mix until smooth.
Add the dressing to the slaw right before serving to avoid it becoming too watery.
For the sriracha mayo
- Combine all ingredients in a small bowl and set aside until ready to assemble the buns.
To assemble the Asian Pulled Pork Buns
- Split the buns in half and slather with sriracha mayo, pile on Asian pulled pork and carrot, zucchini and radish slaw. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always struggled with getting these kinds of flavors to taste just right, but with this recipe it ended up tasting so good and I was so proud of myself for being able to do it! The flavors are phenomenal- the perfect balance and so many flavors at once! It really is so so good.
This is probably my third recipe I’ve made of yours and I absolutely adore your page. Thank you so much!
Ah Dana, you just made my day! I am so happy this turned out just like you expected!!
This is really a great recipe for healthy homemade sandwiches for dinner party. Thanks a lot for such an amazing recipe.
I absolutely adore Bahn Mi Julia and I am fortunate enough to live near places that serve some pretty good stuff. That said, I am loving how you fused elements of this fantastically exotic sammy with a tried and true summer favorite.
And that peanut dressing sounds phenomenal. I bet it is also tasty on a salad.
It’s so great to have the real deal, Lynn! We are pretty spoiled for choice here in London as well but it’s also nice to be able to pull something like this off at home. I always feel so empowered when I can cook exotic food at home! 🙂 Yes, this peanut dressing is a killer! It actually came from a friend of mine who spent some time in Thailand.
You are making me DROOOOL!!! This looks amazing and your photos are insane. I love Vietnamese food and vote we have this at our next dinner 🙂
Thanks Lucy!! This is definitely a great option for an informal dinner party as everything is cooked in advance, so all you have to do is to sit back and enjoy the company! 🙂