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Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

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If you’re anything like me and love a punchy, flavorful meal without having to babysit the stove all day, then you’re going to absolutely adore this Slow Cooker Banh Mi Bowl with Pulled Pork Recipe. It’s the perfect way to enjoy all the bright, tangy, and savory goodness of a classic Banh Mi sandwich—without the sandwich part! This bowl delivers layers of flavor and texture that my family can’t get enough of, and the slow cooker does all the heavy lifting. Stick around because I’m sharing all my tips to nail this every time.

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Why You’ll Love This Recipe

  • Effortless Slow Cooker Magic: Just throw everything in and let it cook low and slow, freeing you up for whatever else you need to do.
  • Balancing Bold Flavors: The tangy pickled veggies combined with spicy jalapeños and savory pulled pork make every bite exciting.
  • Family-Friendly Crowd Pleaser: I’ve made this for weeknight dinners and weekend hangouts—everyone raves and keeps asking for more.
  • Healthy and Wholesome: Loaded with fresh veggies and lean pork plus brown rice, it’s a win for flavor and nutrition.
A white bowl holds four main layers starting with a base of light brown rice. On top of the rice is shredded light brown meat forming a small mound in the center. To the left side, there are bright orange shredded carrots mixed with thin white strips. Above the carrots and on the right side of the meat, there are thin cucumber slices and scattered bright green jalapeño rings. Fresh dark green cilantro leaves are placed on the left side near the carrots and scattered greens on the right side. A spoon drizzles creamy pale pink sauce with specks over the meat. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

Each ingredient here works harmoniously to create those trademark Banh Mi flavors and textures. I always recommend fresh ginger and garlic for that authentic zing, and don’t skip the rice vinegar—it’s a game changer for the tangy pickles.

  • Coconut aminos: A great soy sauce alternative that adds umami with less sodium.
  • Rice vinegar: Essential for that bright, tangy flavor in both the sauce and pickles.
  • Fresh garlic cloves: Minced for a fragrant punch that infuses the pork as it cooks.
  • Fresh ginger: Grated for a subtle spicy warmth to balance the acidity.
  • Fish sauce: Don’t worry about it smelling strong; it rounds out the savory depth perfectly.
  • Black pepper: Just a pinch to add mild heat and complexity.
  • Pork tenderloin: The star of the show—tender and juicy after hours in the slow cooker.
  • Jalapeños: Thinly sliced so you get just the right amount of heat without overpowering.
  • Shredded carrots & radishes: For that crisp, pickled crunch that makes this bowl so refreshing.
  • Cane sugar: To balance the acidity in the pickled veggies with a touch of sweetness.
  • Brown rice: Nutty, wholesome base that keeps this bowl hearty.
  • English cucumber: Thin slices add coolness and fresh texture on the top.
  • Cilantro leaves: Fresh and bright, they bring everything together just right.
  • Mayonnaise & sriracha: Mixed into a spicy mayo drizzle, it’s that creamy zing that kicks the bowl up a notch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Slow Cooker Banh Mi Bowl with Pulled Pork Recipe is—I’ve tweaked it a few ways depending on what I have on hand or to suit dietary needs. Feel free to get creative with your own spin!

  • Try chicken instead of pork: I’ve swapped in boneless, skinless chicken thighs, and it turns out just as tender and flavorful.
  • Add fresh mint or Thai basil: My family enjoys tossing in fresh herbs for an extra layer of herby freshness.
  • Make it vegetarian: Use shredded jackfruit or tofu and increase the coconut aminos and ginger to keep that umami vibe.
  • Mild or spicy: Adjust the jalapeños and sriracha depending on how much heat you want—my kids love it with less spice, but I turn it up for myself!

How to Make Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

Step 1: Prep the Slow Cooker and Pork

Start by combining the coconut aminos, water, rice vinegar, minced garlic, grated ginger, fish sauce, salt, and black pepper right in your slow cooker. Give everything a good stir so the flavors start mingling. Next, add your pork tenderloin pieces and turn them gently in the liquid to coat thoroughly—this ensures every bite will be packed with that amazing mix of savory and tangy flavors. Sprinkle half of your sliced jalapeños on top, then cover and let it cook low and slow for about 6 hours. The smell filling your kitchen at this point is absolutely mouth-watering!

Step 2: While It Cooks, Make the Quick Pickled Veggies

While the pork is doing its thing, toss the shredded carrots and radish matchsticks into a bowl or jar. Mix the rice vinegar, hot water, and cane sugar until the sugar dissolves, then pour that over your veggies. Cover and pop this in the fridge—the pickles get beautifully crisp and tangy by the time your pork’s ready. Just be sure to drain off the liquid right before serving so your bowl stays fresh and vibrant.

Step 3: Whip Up Your Spicy Mayo

In a little bowl, stir together your mayo, sriracha, and rice vinegar until smooth and drizzly. The mayo adds creaminess that mellows out the spiciness from the sriracha while the vinegar keeps it lively. This sauce truly elevates the whole dish—don’t skip it!

Step 4: Shred the Pork and Assemble Your Bowl

Once the pork’s cooked through and tender (you’ll see it shred easily with two forks), shred it directly in the slow cooker and toss it with the cooking liquid so it stays moist and flavorful. For assembly, scoop about three-quarters of a cup of brown rice into each bowl, pile on the shredded pork, then top with your pickled veggies, cucumber slices, cilantro, and remaining jalapeño slices. Finally, drizzle on that luscious spicy mayo and get ready to dig in.

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Pro Tips for Making Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

  • Don’t Skip the Pickles: The pickled carrots and radishes add that necessary tang and crunch that make this bowl sing—prep them early for the best flavor.
  • Use Pork Tenderloin, Not Shoulder: I tried pork shoulder once but found tenderloin shreds better without turning mushy after 6 hours.
  • Slice Jalapeños Thinly: Thin slices disperse heat evenly so you won’t get any sudden spicy surprises.
  • Keep the Liquid: Tossing the shredded pork back in the cooking juices keeps it juicy, so don’t drain it off entirely.

How to Serve Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

A white bowl sits on a white marbled surface, filled with several layers. The bottom layer is cooked brown rice. On top of the rice is shredded light brown meat with a creamy light pink sauce drizzled over it. To the right, there are bright green cucumber slices and lime wedges. On the left side, there are thin, orange carrot strips and green leafy herbs. Thin slices of green jalapeno peppers decorate the dish, some with sauce on them. In the background, there is a white bowl with a creamy pink sauce and a gold spoon inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing each bowl with fresh cilantro leaves and thinly sliced cucumbers for a refreshing crunch. Sometimes, I add a squeeze of lime for that little extra zing, and if I’m feeling bold, a drizzle of extra sriracha goes on top. The spicy mayo drizzle is non-negotiable—it’s what ties everything together.

Side Dishes

My go-to sides with this are simple steamed greens or a crunchy Asian slaw for more texture. Sometimes, I pair it with crispy spring rolls to keep that Vietnamese-inspired theme going strong.

Creative Ways to Present

For a dinner party, I like to serve these bowls assembled buffet-style so everyone can build their own. Another fun idea is to serve the pork and rice in small lettuce cups with the pickles and sauces on the side—turning it into a low-carb finger food experience.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. I like to store the pickled veggies and pork separately to keep the textures fresh—when it’s time to eat, just reheat the pork and rice, then add the pickles on top.

Freezing

This pork freezes beautifully. I freeze the shredded pork with its cooking liquid in portioned containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently to avoid drying out.

Reheating

I recommend reheating gently on the stovetop over low heat with a splash of water or broth to keep it moist. The slow cooker is great for reheating too if you have the time. Just avoid the microwave if you can—it tends to make the pork a little dry.

FAQs

  1. Can I use a different cut of pork for this Slow Cooker Banh Mi Bowl with Pulled Pork Recipe?

    Absolutely! While pork tenderloin is my favorite because it stays tender without getting mushy, you can also use pork shoulder if you prefer fattier, richer meat. Just note that pork shoulder may require a longer cooking time to break down properly.

  2. How spicy is this recipe, and can I adjust the heat?

    This recipe has a moderate heat level thanks to the jalapeños and sriracha. You can easily adjust the spiciness by reducing—or omitting—the jalapeños and controlling how much sriracha goes into the mayo. It’s super flexible for all heat preferences.

  3. What can I substitute for fish sauce if I’m allergic or don’t have it?

    Good question! You can substitute with soy sauce or a blend of soy sauce and a little Worcestershire sauce to replicate that savory depth. Keep in mind the flavor will be slightly different but still delicious.

  4. Can I make the pickled veggies ahead of time?

    Yes! In fact, pickling the carrots and radishes a few hours or even a day in advance enhances their flavor and crunchiness. Just store them in the fridge until ready to serve.

  5. What’s the best way to serve this for meal prep?

    I like to portion the rice and pork in containers and keep the pickled veggies and spicy mayo separate to add just before eating. This way, everything stays fresh and crisp throughout the week.

Final Thoughts

This Slow Cooker Banh Mi Bowl with Pulled Pork Recipe has become a regular in my rotation because it’s just so easy, flavorful, and satisfying. I love how it brings together fresh, pickled, spicy, and savory elements all in one bowl—and the slow cooker makes the pork melt-in-your-mouth tender every time. If you’re looking for a recipe that feels a bit special but requires minimal fuss, this one’s a fantastic option. Trust me, once you try it, you’ll be making it over and over, just like I do!

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Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

Slow Cooker Banh Mi Bowl with Pulled Pork Recipe

5 from 113 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Vietnamese
  • Diet: Low Fat
Print Recipe

Description

This Slow Cooker Banh Mi Bowls recipe offers a flavorful and easy-to-make twist on the classic Vietnamese sandwich. Tender pork tenderloin is slow-cooked to perfection in a savory-sweet marinade, shredded, and served atop warm brown rice. Accompanied by refreshing pickled carrots and radishes, crisp cucumber, fresh cilantro, and a spicy mayo drizzle, this bowl captures all the delicious and vibrant flavors of traditional Banh Mi in a convenient, family-friendly meal.

Ingredients

Scale

For the Pork and Marinade

  • 1/3 cup coconut aminos
  • 1/3 cup water
  • 2 tablespoons rice vinegar
  • 4 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon fish sauce
  • 1/8 teaspoon black pepper
  • 1 – 1 ¼ lb. pork tenderloin, cut into 3 pieces
  • 1–2 small jalapeños, thinly sliced, divided

Pickled Vegetables

  • 1 cup shredded carrots (about 3 ounces)
  • 3 radishes, cut into matchsticks
  • 2/3 cup rice vinegar
  • 2 tablespoons hot water
  • 1 tablespoon cane sugar

To Serve

  • 3 cups cooked brown rice
  • 1 medium English cucumber, thinly sliced (1 heaping cut)
  • 1 cup fresh cilantro leaves, stems removed

Spicy Mayo

  • 2 tablespoons mayonnaise
  • 1 – 2 teaspoons sriracha or chile-garlic sauce (more or less to taste)
  • 2 teaspoons rice vinegar, plus more as needed to get a drizzly consistency
  • Optional: Hot sauce (such as sriracha) and lime wedges for serving

Instructions

  1. Make the marinade and add pork: In the slow cooker, combine coconut aminos, water, rice vinegar, garlic, ginger, fish sauce, salt, and black pepper. Stir well to combine. Add the pork tenderloin pieces, turning them to coat evenly in the marinade. Sprinkle half of the sliced jalapeños on top.
  2. Slow cook the pork: Cover with the slow cooker lid and cook on low heat for 6 hours, until the pork is fully cooked and easily shreds with a fork.
  3. Prepare pickled vegetables: While the pork cooks, mix the shredded carrots and radish matchsticks in a small bowl or jar. Add rice vinegar, hot water, and cane sugar. Stir to dissolve the sugar and cover. Refrigerate until serving. Drain before using.
  4. Make the spicy mayo: In a small bowl, combine mayonnaise, sriracha, and rice vinegar. Adjust the rice vinegar as needed to achieve a drizzly consistency.
  5. Shred pork and toss with cooking liquid: When done, shred the pork directly in the slow cooker with two forks and mix it well with the cooking liquid for added flavor and moisture.
  6. Assemble the bowls: Place ¾ cup cooked brown rice in each of 4 shallow bowls. Divide the shredded pork evenly over the rice (about 3 ounces each). Top with pickled carrots and radishes, sliced cucumbers, fresh cilantro, and the remaining sliced jalapeños. Drizzle about 2 teaspoons of spicy mayo over each bowl. Serve with optional hot sauce and lime wedges if desired.

Notes

  • This bowl-style take on the traditional Banh Mi sandwich captures the savory-sweet, crispy-tender textures and flavors you love.
  • Cooking the pork in the slow cooker yields fall-apart tender meat and simplifies meal prep.
  • Adjust the amount of jalapeños and sriracha to control the spice level to your preference.
  • Use brown rice for a nutritious base, but white rice or cauliflower rice can also be substituted.
  • Pickled vegetables can be prepared a day in advance to develop more flavor.

Nutrition

  • Serving Size: 1 bowl (¼ of recipe)
  • Calories: 443
  • Sugar: 7 g
  • Sodium: 987 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 4 g
  • Protein: 31 g
  • Cholesterol: 70 mg