Our Sunday in the kitchen began with a pork shoulder. Slow cooked pork is to die for, and we're happily in the bait of repurposing this kind of pork for as many meals as we can think of. Taco night? Lettuce wraps? Cold from the fridge at 10 PM? Bánh mì!? Definitely a Bánh mì.
As you may have noticed we have a new furry family member, and with our usual routine turned on its head I think we needed a bit of normalcy in the kitchen this past weekend. Throwing something in the slow cooker seemed like a good, low-maintenance place to start. Our little lady is doing great, despite being the most confused pup this side of Philadelphia as she sits and watches us make food, photograph it, eat, repeat, sometimes at odd times of day.
This pork turned out absolutely delicious. If I had to recommend one thing for this meal... it's to find a Vietnamese bakery, or someplace that carries the Vietnamese style baguettes. The crackly crust is perfect, and the bread is so light and airy. It makes a world of difference, and you'll be happy you used it.
Thai-Style Pulled Pork
makes approx. 10 servings
1 medium pork shoulder, about 6 lbs
1 red pepper, coarsely chopped, seeds and stems removed
1 large onion, coarsely chopped
6 oz lite coconut milk
2 tbs thai style red curry paste
1 tbs fish sauce
2 tsp dried ginger
2 tsp garlic powder
salt and pepper to taste
- To prepare pork, trim fat cap and any excess fat from shoulder. Salt and pepper generously.
- In a large skillet over high heat, sear all sides, about 4 minutes per side. Once seared, transfer to a slow cooker set to low heat and top with onion and peppers.
- Cook for 8 hours, or until pork is tender and flakes apart.
- Once pork is cooked, remove from slow cooker and set aside to cool.
- Transfer cooking liquid to a saucepan over medium heat.
- Whisk to combine coconut milk, garlic powder, ginger, curry paste, fish sauce, and juice from lime. Reduce heat to low and simmer for 10 minutes.
- While simmering, shred pork with two forks and return to slow cooker.
- Pour sauce over pork and keep warm until ready.
Asian Broccoli Slaw
1.5 cups shredded broccoli stems
1/2 cup shredded red cabbage
1/2 cup shredded carrot
2 tsp sugar
1 tsp salt
2 tbs rice wine vinegar
2 tbs ume plum vinegar
1 tbs sesame oil
- Toss all ingredients to combine and refrigerate until ready to serve. Makes about 3 cups slaw.
1 Vietnamese style baguette
8 oz Thai style pulled pork
3/4 cup Asian broccoli slaw
1 tbs mayonaise
1 tsp hot chili sauce + additional for garnish
8 large cilantro sprigs
- Split baguette. Mix to combine mayonnaise and chili sauce. Spread mixture on both sides of baguette.
- Fill with pulled pork and slaw.
- Top with cilantro and additional chili sauce for garnish.