Bahn Mi Tacos are a fun and easy meal. Best of all, filled with a flavorful Asian-styled pulled pork, pickled vegetables, sweet pineapples and a splash of lime juice.
Tropical Bahn Mi Tacos make a fun and easy meal and just perfect for Cinco de Mayo or Taco Tuesday! Best of all, filled with a flavorful Asian-styled pulled pork, pickled vegetables, sweet pineapples and a splash of lime juice.
45 minPrep Time
7 hrCook Time
7 hr, 45 Total Time
Save RecipeIngredients
For the tacos
2 pounds pork shoulder or butt, fat trimmed
salt and pepper, to taste
1 cup water
1/3 cup low sodium soy sauce
2½ tablespoons fish sauce
1 tablespoon hoisin sauce
1/2 cup brown sugar
2 teaspoons red chili garlic paste
1 teaspoon rice wine vinegar
1/2 teaspoon minced fresh ginger
5 garlic cloves, minced
2 stalks lemongrass, trimmed and sliced thinly
1 medium onion, roughly chopped
fresh lime juice
Flour tortillas
Additional toppings of your choice: chopped pineapples, chopped cilantro, Sriracha sauce
For the slaw
1/2 cup vinegar
1½ tablespoons sugar
1 teaspoon salt
1 medium carrot, peeled & cut into matchsticks
1 medium daikon, peeled & cut into matchsticks
1/2 cup shredded radicchio or red cabbage
Instructions
- For the pork
- In the bottom of a slow cooker, combine the water, soy sauce, fish sauce, hoisin sauce, brown sugar, chili paste and rice vinegar. Toss in the ginger, garlic, lemongrass and onion. Season the pork with salt and pepper and nestle the pork in the slow cooker, coat with sauce. (You can also sear your pork prior to adding it into the slow cooker on the stove if you prefer a caramelized skin).
- Cook on low for *7 to 8 hours or on high for 4 to 5 hours, rotating once during the cooking process and coating with more sauce. Transfer the pork to a cutting board and shred using two forks. Dump the pork back into the slow cooker, squeeze in some lime juice and toss to combine with the remaining sauce.
- For the slaw
- While the pork is cooking, make the slaw. In a large resealable bowl or a mason jar, combine the vinegar, sugar and salt and then add the carrots and daikon. Seal it all up and store in the refrigerator until ready to assemble the tacos.
- To assemble the tacos:
- Fill each tortilla with some pork and a layer of slaw. Spoon reserved sauce over top and top with pineapples and fresh cilantro. Drizzle with Sriracha sauce if desired.
Notes
*If your slow cooker runs hot, check on pork earlier.
