Slow Cooker Vietnamese Pork for Banh Mi Dips

• •2 lb pork shoulder (Boston butt), boneless, trimmed of excess fat
• •6 garlic cloves, minced
• •2 large shallots, minced
• •1 tablespoon fresh ginger, grated
• •0.3 cup fish sauce
• •2 tablespoon soy sauce
• •0.3 cup light brown sugar, packed
• •1 tablespoon rice vinegar
• •1 teaspoon five-spice powder
• •0.5 teaspoon black pepper, freshly ground
• •1 cup water or low-sodium chicken broth
• •2 star anise pods
• •1 tablespoon vegetable oil

Instructions

1. 1

   Cut the pork shoulder into 2-3 large chunks (about 1-1.5 lbs each) to ensure even cooking and easier handling. Pat dry with paper towels.

2. 2

   In a medium bowl, combine the minced garlic, minced shallots, grated ginger, fish sauce, soy sauce, brown sugar, rice vinegar, five-spice powder, and black pepper. Whisk well to combine, ensuring the sugar dissolves.

3. 3

   Place the pork chunks in a large Ziploc bag or a shallow dish. Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, for best flavor.

4. 4

   When ready to cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove pork from the marinade (reserve the marinade) and sear the pork chunks on all sides until nicely browned, about 2-3 minutes per side. This step adds significant depth of flavor.

5. 5

   Transfer the seared pork to the slow cooker insert. Pour the reserved marinade over the pork. Add the water or chicken broth and the star anise pods to the slow cooker.

6. 6

   Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the pork is incredibly tender and easily shreds with a fork.

7. 7

   Carefully remove the cooked pork from the slow cooker and place it in a large bowl. Using two forks, shred the pork into desired consistency. Discard any large pieces of fat or gristle.

8. 8

   Skim off any excess fat from the cooking liquid in the slow cooker. If you prefer a thicker sauce, transfer the liquid to a saucepan and simmer over medium-high heat on the stovetop for 10-15 minutes, or until reduced and slightly thickened. Remove and discard the star anise pods.

9. 9

   Return the shredded pork to the slow cooker (or saucepan with reduced liquid) and toss thoroughly to coat the pork with the flavorful sauce. Taste and adjust seasoning if necessary (add a pinch more sugar for sweetness, fish sauce for saltiness, or rice vinegar for tang).

10. 10

    Serve warm as a filling for banh mi sandwiches, in lettuce wraps, or as a flavorful dip with crusty bread or crackers. Garnish with fresh cilantro, sliced jalapeños, and pickled daikon and carrots if desired.

Chef's Tips

• 💡For the most authentic flavor, marinate the pork overnight. The longer it marinates, the deeper the flavor will be.
• 💡Don't skip searing the pork! This step creates a delicious caramelized crust that adds tremendous depth and complexity to the final dish.
• 💡The reduced cooking liquid is packed with flavor. If serving as a dip, ensure the sauce is thick enough to cling to bread or crackers. If serving in sandwiches, a slightly looser sauce is fine.
• 💡For a true banh mi experience, serve with fresh cilantro, thinly sliced jalapeños, pickled carrots and daikon, and a smear of mayonnaise on a toasted baguette.