This is the third installment in a series of recipes I’m calling “Taco Fuseday”, where I take other dishes and cuisines and make them into tacos. The first one I did was this Meatloaf Tacos recipe followed by the Chicken Curry Tacos. You can see all of our Taco Fuseday recipes here. This recipe is for Slow Cooker Banh Mi Pork Tacos. This one isn’t as much of a stretch as some of the others since Banh Mi sandwiches are common and you can even find tacos in some places already. I had to include it though because it makes excellent tacos.
Slow Cooker Banh Mi Pork
- 2 lb pork sirloin tip roast 1.5-2 lbs is fine
- 1 Tbsp extra virgin olive oil
- 4 cups vegetable broth or chicken broth
- 1 onion medium, chopped
- 1 jalapeno fresh, sliced
- 1 carrot large, peeled and julienned
- 1 daikon radish small, peeled and julienned
- 2/3 cup rice vinegar
- 2 tsp coconut sugar
- 1/3 cup water
- 1 tsp salt
- 1/3 cup mayonnaise clean such as Primal Kitchen (see notes)
- 2 tsp chili garlic sauce such as Huy Fong
Toppings and Accessories
- 1 cucumber sliced
- 2 jalapeno fresh, sliced
- cilantro fresh, chopped
- 16 each 100% whole grain soft flour tortilla or corn tortillas if preferred
Slow Cooker Banh Mi Pork
- Heat the olive oil in a large pan over medium heat.
- Brown all sides of the pork roast in the pan (about 3 minutes per side).
- In a slow cooker, add the broth, chopped onion, and jalapeno. Now add the browned pork roast to the slow cooker along with any juices from the pan.
- Cook the roast on high for 4-6 hours or low for 6-8 hours until the roast can easily be shredded with two forks.
- Add the vinegar, water, sugar, and salt to a container with a lid such as a jar or food storage container. Shake until the sugar is dissolved.
- Add the carrots and radish and shake to coat.
- Refrigerate for at least 30 minutes.
- Mix the mayo and chili garlic sauce and store in the refrigerator.
- Serve the tacos by filling tortillas with sliced cucumbers, then pulled pork, then slaw, then toppings and chili mayo.
This Post Has 2 Comments
Banh mi is French bread. You can’t make a banh mi taco. Do your research and name this something else. You all look like idiots
I thought about deleting this comment, but it’s fine. Why not? I don’t know why people feel like making comments like this on other people’s work, but I’ll give you my reasoning anyway. I am actually aware that Banh Mi literally means bread or baguette. However, the “banh mi sandwich” has taken on a life of its own and is well-known enough as a traditional concoction that making other things out of it is done pretty often. In fact, we’re not even close to the first to make “Banh Mi Tacos” or “Banh Mi Style Tacos”. Because of this, and the fact that the Taco Fuseday idea is already taking liberties with cuisines, I didn’t feel the need to change the name. In fact, using the name is part of the point.