These banh mi pork tacos inspired by Vietnamese flavors are made right in your slow cooker...
You’ll love these Banh Mi pork tacos because it’s…
made right in your slow cooker
both sweet and savory
First, start by seasoning the pork shoulder with a large pinch of salt and pepper. Now, in a large pan, on medium-high heat, add a couple tablespoons of sesame oil, then cook the pork until all sides are golden brown. Once it’s done, grease the crock pot with extra sesame seed oil, then put the pork into the slow cooker. Next, you'll make the marinade to pour over the pork. Cook the pork on high for about 4 hours, low for 6 hours. When it’s finished, the pork will easily pull apart with a fork.
With both sweet and savory characteristics, the marinade is inspired by the flavors of Vietnamese banh mi sandwiches. This recipe uses honey as the main sweetener. In addition, it has three tablespoons of brown sugar for more depth, a can of tomato paste for some acidity, a half a cup of low sodium soy sauce, fish sauce for umami and plenty of aromatics to round out the flavors.
I've turned traditional banh mi sandwiches on its head and used the flavors as inspiration banh mi pork tacos. For these tacos, I used corn tortillas which I lightly toasted using a hot pan. When the tortillas are warm, I stuff them with pulled pork and toppings. The topping list is endless, but I chose shredded red cabbage, Mexican cheese, jalapenos, cilantro, pickled veggies, a lime sour cream sauce, and a red bell pepper aioli. (You can access my pickled veggie and extra sauce recipes for FREE by using the form below, and I will send it right to your inbox.)
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*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*
- 1 c. pure honey
- ½ c. tamari soy sauce
- 1 6 oz can tomato paste
- 3 tablespoon brown sugar
- 2 tablespoon sesame seeds
- 2 tablespoon coarse ground coriander
- 2 tablespoon garlic finely minced, about 5 cloves
- 2 tablespoon fresh ginger finely minced, about a thumb-sized piece
- 1 tablespoon fish sauce
- 1 tablespoon liquid smoke
- 1 teaspoon chili flakes, optional
- Large lemon or lime juice + zest
- 2 scallions, cut into ½ inch pieces
- ½ c. fresh cilantro, roughly chopped
- Vegetable stock, optional (see notes)
- 3 -5 lbs Pork shoulder
- 2 tablespoon Sesame oil, plus more for crockpot
- S + P,, large pinch of each.
- corn tortillas
- Mexican cheese blend
- red cabbage, shredded
- Pickled veggies, see notes
- Fresh cilantro
- lime wedges
- jalapeno,, sliced
- avocado, , sliced
- lime sour cream sauce and baja sauce, , found in my resource library.
- Using a large pinch of salt and pepper, season the meat. Coat the pan in sesame oil. On medium-high heat, sear pork until all sides are golden brown.
- Coat slow cooker with sesame seed oil
- Whisk all marinade ingredients together, and pour over pork.
- Set on high for 4-5 hours
- Pull apart with a fork.
- To make the tacos, warm the tortillas, and dress the with Baja sauce, pulled pork and toppings.
You can marinate the pork overnight before searing to inject more flavor. Just pour marinade into the crockpot Keep vegetable stock on stand by. I typically do not have to add liquid, but if the liquid gets below halfway, add some stock to help it out.
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