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Instant Pot Pulled Pork Banh Mi SlidersInstant Pot Pulled Pork Banh Mi Sliders

Instant Pot Pulled Pork Banh Mi Sliders

Everything you love about spicy, flavorful banh mi sandwiches, transformed into an easy Instant Pot meal: Vietnamese-style shredded pork with tangy quick pickled veggies, spicy mayonnaise, jalapeƱos and fresh cilantro. Great for parties and potlucks!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Instant Pot Pulled Pork Banh Mi Sliders
Instant Pot Pulled Pork Banh Mi Sliders
Prep Time20 Minutes
Servings6
Cook Time90 Minutes
Ingredients
FOR THE PULLED PORK: 2 tablespoons olive oil
1 (3-pound) pork shoulder, , cut into 3-inch chunks
Ā¼ cup soy sauce
Ā½ cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
Cilantro, chopped
Sliced jalapeƱo chili peppers
Slider buns
FOR THE PICKLED VEGGIES: 2 carrots, shredded
1 small cucumber, thinly sliced
Ā½ cup white vinegar
Ā½ cup water
Ā½ cup sugar
FOR THE SPICY MAYO: Ā½ cup mayonnaise
2 tablespoons Korean chile paste (Gochujang) or Sriracha
Directions
  1. Turn Instant Pot on to sauté function.
  2. Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
  3. In a small bowl, whisk together soy sauce, chicken broth, brown sugar, fish sauce, apple cider vinegar, ginger and garlic.
  4. Once pork is browned, turn off sauté function.
  5. Pour sauce over pork and cover with lid. Cook in the pressure cooker on high for 90 minutes.
  6. While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
  7. For the veggies, place the carrots and cucumber in a mason jar. Add the vinegar, sugar and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour mixture over the veggies. Let it sit at room temperature until ready to use.
  8. For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
  9. Once the pork is done, let the pressure naturally release.
  10. Remove the lid and shred the pork with two forks.
  11. Assemble the sliders with the pork, pickled veggies and spicy mayonnaise. Top with cilantro and jalapeños. Serve and enjoy!
20 minutes
Prep Time
90 minutes
Cook Time
6
Servings

Directions

  1. Turn Instant Pot on to sauté function.
  2. Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
  3. In a small bowl, whisk together soy sauce, chicken broth, brown sugar, fish sauce, apple cider vinegar, ginger and garlic.
  4. Once pork is browned, turn off sauté function.
  5. Pour sauce over pork and cover with lid. Cook in the pressure cooker on high for 90 minutes.
  6. While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
  7. For the veggies, place the carrots and cucumber in a mason jar. Add the vinegar, sugar and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour mixture over the veggies. Let it sit at room temperature until ready to use.
  8. For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
  9. Once the pork is done, let the pressure naturally release.
  10. Remove the lid and shred the pork with two forks.
  11. Assemble the sliders with the pork, pickled veggies and spicy mayonnaise. Top with cilantro and jalapeños. Serve and enjoy!