Savory, smoky, and bun-friendly, these “Pho” Slow-Cooker Pulled Pork Sandwiches feature all the flavors of the classic Vietnamese soup!
There are moments in life when you want to slurp a big, brothy bowl of pho soup. There are also moments in life when you want a pile of slow-cooker pulled pork sandwiched between a fluffy bun.
But then there are moments in life when you want to slurp soup and stuff your face with juicy meat and fluffy pillows of carby deliciousness at the same time. What do you do then?
I may have scrambled your brains when you read the recipe title. You’re probably wondering what the heck we’re even making here. Is it a slow-cooker pulled pork sandwich? Or is it pho soup?
You guys—it’s both. I grew up in Vancouver, which is essentially the land of really amazing pho. My dad and I used to have “daddy-daughter pho dates” where we went to the best hole-in-the-wall Vietnamese joint. There, we munched through the tender, juicy balls of pork and slurped our way through bowls upon bowls of pho.
This recipe takes everything I love about my food dates with Dad and turns them into an unforgettable sandwich. It’s got aromatic spices, fresh herbs, tangy lime, and, most importantly, slow-cooked pulled pork. Pile the meat high on your favorite bun (I like gluten-free), and slather it with a smoky jalapeño sauce. It’s a juicy, saucy sandwich that boasts pho-friendly flavors in bun-friendly form!
Making it kid-friendly
I may have enjoyed pho as a kid, but not every child will enjoy the spice level of these sandwiches. Luckily, it’s quite easy to tone down the heat level. All you have to do is skip the jalapeños—that should turn down the heat. Swap them for a mild green pepper.
I’d also recommend letting the kids build their own sandwiches. Set out the pork, buns, and toppings so they won’t freak out about any of the ingredients. And give them some kid-friendly topping options like shredded cheese, pickles, lettuce, and maybe even the dreaded ketchup!
How do I store leftovers?
Store your pulled pork in an airtight container in the fridge for up to 4 days. Do not store assembled sandwiches—they’ll get mushy fast! You can also freeze the pork for up to 2 months. Just make sure to use a freezer-friendly storage bag or container. Reheat the pork on the stovetop over medium heat, adding a splash of water or juice to prevent dryness.
While I think the sauce is best when fresh, you can refrigerate it for 3-4 days. However, don’t be surprised if the flavor loses its brightness.
Serving suggestions
While this recipe is pretty filling, every sandwich needs a side! This recipe for Vegan Cucumber Noodle-Mango Summer Rolls With Almond-Coconut Dip goes well. They’re Vietnamese-inspired and perfect for this mishmash of a meal. For something simpler, try this refreshing Asian Cucumber Salad. It only takes 10 minutes to make. Or for a kid-friendly option, there’s always Homemade French Fries—Air-Fryer Sweet Potato Fries work well, too!
Ingredients
For The Pork:
- 2 large onions cut into halves
- 2 teaspoons anise seed
- 1 tablespoon cinnamon
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cloves
- 1 teaspoon coconut sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1 4 pound pork butt netting removed
- 1 tablespoon + 1 teaspoon garlic minced
- 2 teaspoons fresh ginger minced
- 1/4 cup fish sauce Paleo-friendly brand, if needed
- Juice of 1 large lime
For The Sauce:
- 2 jalapeños halved and de-seeded
- 1 teaspoon fresh ginger minced
- juice of 1 large lime
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- 1/2 cup cilantro tightly packed
- 2 tablespoons mint roughly chopped and tightly packed
- Pinch of salt
For The Sandwiches:
- 8 gluten-free buns lightly toasted, or lettuce wrap for Paleo option
- Bean sprouts for garnish
Instructions
- Heat a large, dry cast-iron skillet over high heat. Place the onions, cut-side down, into the skillet. Cook until charred, about 5 minutes. Then, flip and cook for an additional 2-3 minutes until charred. Once done, pull the onion halves apart and place them in the bottom of a 7-quart slow cooker.
- Heat a separate small pan over medium-high heat—avoid cast iron, as it burns the spices too quickly. Cook the anise seeds, stirring constantly until they're dark brown and fragrant, about 2-3 minutes. Transfer the mixture from the pan into a small bowl.
- Add the cinnamon, coriander, and cloves. Cook, stirring constantly, until the spices are fragrant and have darkened, about 1-2 minutes. They burn quickly, so watch them closely. Transfer to a separate small bowl.
- Transfer the toasted anise seeds to a cutting board. Use the edge of a sturdy drinking glass (or a mortar and pestle) to crush the seeds. Add the crushed seeds, along with the coconut sugar, red pepper flakes, and sea salt, into the bowl with the remaining toasted spices.
- Cut the large fat cap off the pork. Rub the spice mixture evenly over the rest of the pork, covering evenly.
- Sprinkle the garlic, ginger, fish sauce, and lime juice over the onions. Place the spice-rubbed pork on top.
- Cover the slow cooker and cook on low for 8-10 hours.
- Once cooked, remove the pork to a cutting board. Then, remove the onions and set them aside separately for later use.
- Shred the pork with two forks, then return it to the slow cooker. Toss so it coats in all the juices. You will have a lot of juice left over—that's normal.
To Make The Sauce:
- Heat a cast-iron skillet over high heat. Place the jalapeños into it, cut-side down, and cook until charred.
- Add the charred jalapeños, along with the ginger and lime juice, into a small food processor (mine is 3 cups). Pulse until the jalapeños are puréed.
- With the food processor running, stream the olive oil in until the mixture thickens.
- Add in a pinch of salt, along with the cilantro and mint. Pulse until the herbs are broken down.
To Assemble The Sandwiches:
- Spread a 1/2 tablespoon of sauce on each side of the bun—about 1 tablespoon total per bun. Then, divide the pork between the buns, followed by the cooked onions and a sprinkle of bean sprouts.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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