Pulled Pork Banh-Mi

This recipe for building the perfect Vietnamese version of a submarine sandwich appears in Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans. The book is a compilation of stories about Florida farmers, ranchers, food artisans and chefs, combined with recipes featuring the bounty of our state. Order your copy at fieldtofeastfl.com. Recipe and images courtesy of the authors.
October 01, 2013


To Prepare the Rub and Marinate the Pork:

Combine brown sugar, five-spice powder, salt, and pepper in a small bowl. If there is a very thick section of fat on the pork, slice away some of it, leaving a moderate layer. Rub spice mixture into pork shoulder until well coated. Place pork in a medium roasting pan, cover with aluminum foil and refrigerate overnight.

 To Braise the Pork:

Combine chicken broth, fish sauce, lime juice, garlic, shallots, and sriracha in a large measuring cup. Set aside. Remove pork from refrigerator and set aside at room temperature for 30 minutes.

Preheat oven to 250°F. Uncover pork and pour braising liquid into roasting pan. Re-cover with foil and roast until an instant-read thermometer reaches 180°F, about 6 to 8 hours, depending on thickness of shoulder. Remove pork from braising liquid. Pour liquid in a fat separator, or skim excess fat from surface of liquid and discard.

To Prepare the Sandwiches:

Shred pork with two forks. Pile meat inside a baguette. Top with jalapeño, cilantro, cucumbers, and a drizzle of braising liquid.


  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons Chinese five-spice powder
  • 2 tablespoons coarse salt
  • 1 tablespoon coarsely ground black pepper
  • 5- to 7-pound boneless pork shoulder
Braising Liquid
  • 1 cup chicken broth
  • ¼ cup fish sauce
  • ¼ cup lime juice
  • 4 cloves garlic, smashed
  • 2 shallots, thinly sliced
  • 1 tablespoon, or to taste sriracha (Asian hot chili sauce)
For Serving
  • Baguette sandwich rolls
  • Sliced fresh jalapeños
  • Fresh cilantro
  • Sliced cucumbers
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