Pork Banh Mi Sliders
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These Vietnamese-inspiredย pork banh mi slidersย are the perfect little sandwich for crowds, lunches or just because you like mini sandwiches!
With game day coming up in mere weeks, it is time to start thinking about what to munch on during the commercial breaks. If I am being completely honest, I only watch the Super Bowl for the commercials and to eat all the yummy food.
While I know we won’t have a party this year, I will definitely be making tons of finger foods anyways and these pork Banh Mi sliders will for sure be on the menu.
What is a Banh Mi sandwich?
Technically, Banh Mi is a Vietnamese word that means bread. In Vietnamese cuisine, it usually refers to a sub like sandwich served on a baguette style roll.
Clearly, these banh mi sliders are not completely authentic but they the flavor profile is very similar to most banh mi sandwiches. Most of the ones I have had feature either sliced or pulled pork and so I went with pulled pork for the sliders.
Pork Banh Mi Slider Ingredients
- Pork Shoulder – This cut works really well in this recipe. You can use a pork butt, if preferred
- Seasonings and Spices – Five spice powder, cayenne pepper, salt, and pepper
- Brown Sugar
- Avocado Oil
- Sesame Oil
- Garlic
- Fresh Ginger
- Soy Sauce – Coconut aminos or tamari also work well here.
- Rice Vinegar
- Onion
- Cucumberย
- Mayonnaise
- Sriracha
- Sliders Buns – I love banh mi sliders with Hawaiian rolls but you can use any slider bun.
One of the key components of the traditional Vietnamese sandwich is pickled daikon, carrots and crisp cucumbers. That is quite a lot to put onto a little slider so I focused on the cucumbers. They are quick pickled so they retain the pickled flavor but stay really crisp.
If you prefer to do daikon or carrots (or both!), you can totally make that swap.
This banh mi slider recipe uses the basics from my banh mi tacos and just makes them into little handheld pieces of deliciousness instead of putting into tortillas.
Storage Instructions
All of the portions of this recipe can be made ahead and then store, unassembled, until ready to serve.
- Store the cooked pork, in an airtight container, in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stove until hot.
- The pickled vegetables can be made up to one day ahead. Store, in an airtight container, in the refrigerator.
- The sriracha sauce can be made up to a week ahead. Store, in an airtight container, in the refrigerator until ready to use.
More Great Game Day Recipes
If you love this banh mi recipe, you should check out these other great ideas for game day and other similar parties:
- Banh Mi Flatbread
- Candied Cayenne Bacon (and Brie)
- Spicy Raspberry Party Meatballs
- Sausage Stuffed Mini Peppers
- Air Fryer Potato Skins
Banh Mi Sliders
Ingredients
Pork
- 2 pound pork shoulder
- 1 1/2 Tablespoons five spice powder
- 1 1/2 teaspoon cayenne pepper
- 2 Tablespoons brown sugar
- 2 Tablespoons salt
- 1/2 Tablespoons black pepper
- 2 Tablespoons avocado oil
- 1 Tablespoon sesame oil
- 10 cloves garlic minced
- 3 Tablespoons fresh ginger grated
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
- 1 onion thinly sliced
Pickled Vegetables
- 1 cucumber thinly sliced
- 1/4 cup rice vinegar
- 1 teaspoon sugar
Sriracha Sauce
- 1/2 cup mayonnaise
- 2 Tablespoons Sriracha
Sliders
- 12 slider buns
Instructions
Pork
- Preheat oven to 275 degrees. In a small bowl, mix together five spice, salt, pepper, cayenne, and brown sugar. Rub all over pork.2 pound pork shoulder, 1 1/2 Tablespoons five spice powder, 1 1/2 teaspoon cayenne pepper, 2 Tablespoons brown sugar, 2 Tablespoons salt, 1/2 Tablespoons black pepper
- Heat avocado oil over medium-high heat in Dutch oven. Sear pork on all sides. Set aside.2 Tablespoons avocado oil
- Add sesame oil to Dutch oven. Add garlic and ginger and cook for 1 minute or until fragrant. Add soy sauce, rice vinegar, and water. Cook for 2-3 minutes.1 Tablespoon sesame oil, 10 cloves garlic, 3 Tablespoons fresh ginger, 1/2 cup soy sauce, 1/4 cup rice vinegar, 3/4 cup water
- Add a few onion slices to bottom of Dutch oven. Return pork to pan and top with remaining onion slices. Transfer to oven and cook for about 3 hours or until tender. Shred with fork once done.1 onion
Pickled Vegetables
- In a medium bowl, combine rice vinegar and sugar. Stir until sugar dissolves.1/4 cup rice vinegar, 1 teaspoon sugar
- Add sliced cucumbers to mixture and toss. Refrigerate for 10 minutes. Remove cucumber slices from liquid and keep refrigerated.1 cucumber
Sriracha Mayonnaise
- In a small bowl, combine mayonnaise and sriracha. Stir to combine.1/2 cup mayonnaise, 2 Tablespoons Sriracha
Sliders
- Split slider buns in half. Add shredded pork and then top with pickled cucumber slices and sriracha mayonnaise.12 slider buns
Notes
- You can substitute thinly sliced carrots or daikon for the cucumbers.
Nutrition
