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Five Spice Pulled Pork Banh Mi

One Star Guiding Stars
  • Servings:

    Yields 12 mini sandwiches as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    600 minutes


This recipe comes to us from our own in-house chef, Dorene Mills, and chef Kerry Altiero.
1 package (3-4 lbs.) Hannaford All-Natural Boston Butt Pork Roast
3-4 Tbsp. McCormick Gourmet™ Chinese Five Spice Blend
1 cup Taste of Inspirations® Sesame Shoyu Sauce
1 Fresh Express® Asian Chopped Salad Kit
8 oz. Taste of Inspirations Pineapple Mango Jicama Salsa
2 each, Nature's Promise® French Baguette
1 bunch fresh cilantro
1/2 cup water
Five Spice Pulled Pork Banh Mi


1. Trim excess fat off Boston Butt. Using the Chinese Five Spice Blend, coat and rub the pork on all sides until evenly covered. Place pork in a slow cooker and add the sesame shoyu sauce and water into the pan. Set on low for 10 hours.
2. Twenty minutes before you're ready to serve, mix together the slaw kit and set in the refrigerator to stay cool.
3. Slice baguettes horizontally in half. Feel free to cut into smaller portions, or assemble the sandwich as a whole and slice when done.
4. Pull pork from the cooker and set aside in a large bowl, reserving the remaining liquid. Pull the pork apart and shred into bite-sized pieces. Add 1 cup of the leftover cooking liquid to pork and toss to evenly coat.
5. Assemble the sandwich: On the bottom piece, layer the pulled pork. Follow with a stripe of salsa across, and then with a layer of the slaw. Rip leaves of cilantro and sprinkle across the slaw. Top with other side of the baguette, and slice each sandwich into 6 pieces. Enjoy!


Nutritional Facts
Servings Yields 12 mini sandwiches
Base Nutrients
Calories 370 kcal (19%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 3 g (13%)
Cholesterol 70 mg (23%)
Sodium 770 mg (32%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 1 g (4%)
Protein 26 g (43%)
Vitamin A n/a
Vitamin C n/a
Calcium 48 mg (4%)
Iron 4 mg (22%)