Mongolian Pork Banh Mi

Tender pork shoulder sandwiches with P.F. Chang's® Home Menu Mongolian BBQ sauce, crisp and tangy pickled vegetables and fresh cilantro and scallions
45min. Prep Time
Total Time
12 Servings



  • 2 teaspoons vegetable oil
  • 4 pounds bone-in pork shoulder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 5 green onions, trimmed
  • 6 slices fresh ginger, divided
  • 6 cloves garlic, smashed, divided
  • 1/4 cup water
  • 1/4 cup P.F. Chang's® Home Menu Soy Sauce
  • 2 cups distilled white vinegar
  • 1 cup granulated sugar
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cups julienne cut daikon radish
  • 2 cups julienne cut carrots
  • 2 cups julienne cut English cucumber, unpeeled
  • 1 jalapeno pepper, seeded, julienne cut
  • 1 bottle (14 oz each) P.F. Chang's® Home Menu Mongolian Style BBQ Sauce
  • 3 French baguettes, halved lengthwise and lightly toasted
  • 3/4 cup mayonnaise
  • 1/2 cup sliced green onions
  • 1 cup fresh cilantro leaves
  1. Heat oil in large skillet over medium-high heat. Season pork with salt and pepper. Cook in skillet until browned on all sides, about 8 minutes. Transfer pork to 4.5 quart slow cooker. Drain off excess fat in skillet leaving 2 tablespoons remaining. Add 5 green onions, 4 garlic cloves and 4 ginger slices to skillet and cook until lightly charred, about 5 minutes. Carefully pour in water and soy sauce; bring to a boil, stirring to remove browned bits from bottom of pan. Pour liquid over pork in slow cooker. Cook pork on LOW 8 to 10 hours or HIGH 5 to 7 hours until tender.
  2. Meanwhile, stir together vinegar, sugar, remaining 2 ginger slices and garlic cloves, bay leaf and cinnamon stick in medium saucepan; bring to a boil. Remove from heat and let stand, covered, 10 minutes. Strain and pour hot vinegar mixture over daikon, carrots, cucumber and jalapeno in large bowl; stir to combine. Cover and refrigerate at least 4 hours. Drain.
  3. Remove pork from slow cooker into a large bowl, remove bone and discard garlic, ginger and green onion. Pull meat with two forks. Pour Mongolian sauce over pork.
  4. Spread mayonnaise evenly on each baguette. Place one-third of the pork on each baguette and top with pickled vegetables, green onion and cilantro leaves. Cut each into 4 sandwiches and serve.
This recipe is perfect for a large get-together but if you just want a few sandwiches, save the leftover pork and pickled vegetables for a quick rice bowl later in the week.

Mongolian Pork Banh Mi

Nutrition Information

Amount per serving
% Daily Value*
g 56
19 %
mg 80
27 %
Total Fat
g 31
48 %
mg 5
28 %
kcal 685
34 %
mg 1235
51 %
g 30
60 %
Saturated Fat
g 9
44 %
g 19
2 %
Dietary Fiber
g 3
13 %
Vitamin C
mg 9
16 %
Vitamin A
iu 3412
68 %
* Percent Daily Values are based on a 2,000 calorie diet.

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