Char Sui Banh Mi (Pulled Pork) Recipe

Name: Char Sui Banh Mi (Pulled Pork)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup hoisin sauce; ½ cup soy sauce; ½ cup rice wine (or dry sherry); ⅓ cup honey; 1 tablespoon sugar; 3 lbs pork shoulder; kosher salt; fresh cracked pepper; 1 large yellow onion, peeled and cut in 1/4 inch rings; 1 ½ cups char siu sauce (we made our own using recipes above); 12 head green cabbage, thinly shredded; 12 head red cabbage, thinly shredded; ½ cup cilantro leaf (rau rau); ½ cup mint, coarsely chopped; ½ cup Thai basil, coarsly chopped; fried shallots; 4 tablespoons fish sauce (nuoc mam cham); hot chili pepper, diced (optional); 4 French baguettes, toasted

Servings: persons

¾ cup hoisin sauce
½ cup soy sauce
½ cup rice wine (or dry sherry)
⅓ cup honey
1 tablespoon sugar
3 lbs pork shoulder
kosher salt
fresh cracked pepper
1 large yellow onion, peeled and cut in 1/4 inch rings
1 ½ cups char siu sauce (we made our own using recipes above)
12 head green cabbage, thinly shredded
12 head red cabbage, thinly shredded
½ cup cilantro leaf (rau rau)
½ cup mint, coarsely chopped
½ cup Thai basil, coarsly chopped
fried shallots
4 tablespoons fish sauce (nuoc mam cham)
hot chili pepper, diced (optional)
4 French baguettes, toasted

1
Place the rings of onions in your slow cooker.
2
Lightly rub the pork shoulder with small amount kosher salt and pepper and place in slow cooker.
3
Brush on a generous layer of char siu sauce, coating evenly.
4
Turn the slow cooker on low and leave on overnight or high, roughly 4-5 hours.
5
In large bowl, combine the cabbages, rau rau, mint, basil and toss well.
6
Season with nuoc mam cham to taste.
7
For best results, allow the slaw to marinate for at least 30 minutes before serving.
8
The slaw can also be made a day ahead of time.
9
The longer the slaw marinates, the more liquid it releases--just drain this before serving.
10
When the pork is done, it will easily fall apart with gentle pressure--remove the pork into a large mixing bowl and pull using tongs or forks.
11
The pork will release a lot of fatty juices which you can discard--but we like to leave keep a small amount to mix in the pulled pork.
12
Now add char siu sauce, 1-2 tbs at a time and coat the pulled pork well.
13
Don't over do it--we like to keep extra char siu sauce on the side those who want more.
14
Add the pulled pork to the toasted baguettes and drizzle additional char siu sauce if desired.
15
Generously top with slaw and garnish with fried shallots.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¾ cup hoisin sauce, ½ cup soy sauce, ½ cup rice wine (or dry sherry), ⅓ cup honey, and more.

Yes, Char Sui Banh Mi (Pulled Pork) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Char Sui Banh Mi (Pulled Pork)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions