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One-Pan Pulled Pork Banh Mi

One-Pan Pulled Pork Banh Mi

with Cucumber, Pickled Carrots & Radishes

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Tonight’s dinner features a favorite Vietnamese sandwich with a twist: pickled veggies are piled between toasty baguettes for a banh mi-inspired sammie, BBQ-style! Pulled pork is coated in tangy hoisin for a barbecue-like kick, then topped with cucumber, radishes, carrots, and a generous swipe of mayo. Top with a squeeze of lime juice, pile leftover veggies on the side, then prepare for total taste bud takeover.

Tags:Easy CleanupEasy PrepQuickGood Climate Score
Allergens:WheatSoyFishEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Radishes

2 unit

Demi Baguette

(ContainsWheat, Soy)

1 unit

Super Select Cucumber

1 unit

Lime

4 ounce

Shredded Carrots

6 milliliters

Ponzu Sauce

(ContainsWheat, Soy, Fish)

5 teaspoon

Rice Wine Vinegar

8 ounce

Pulled Pork

1 teaspoon

Garlic Powder

2 tablespoon

Hoisin Sauce

(ContainsWheat, Soy)

1 unit

Chicken Stock Concentrate

2 tablespoon

Mayonnaise

(ContainsEggs)

Not included in your delivery

½ teaspoon

Sugar

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate94 g
Sugar24 g
Dietary Fiber4 g
Protein28 g
Cholesterol105 mg
Sodium2310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Trim, halve, and thinly slice radishes. Halve baguettes lengthwise. Halve cucumber lengthwise; thinly slice on a diagonal into half-moons. Quarter lime.

2

• Place carrots and radishes in a medium microwave-safe bowl; toss with ponzu, half the vinegar (you’ll use the rest later), 1⁄2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt and pepper. • Microwave on high for 30 seconds. Set aside, stirring occasionally, until ready to serve.

3

• Tear pulled pork* into smaller pieces if necessary. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder. Cook, stirring occasionally, until warmed through, 2-3 minutes. • Stir in hoisin, stock concentrate, remaining vinegar, and 1⁄4 cup water. Cook, stirring occasionally, until thickened, 1-2 minutes. Taste and season with salt and pepper.

4

• While pork cooks, toast baguettes. • To bowl with carrot mixture, add cucumber and a squeeze of lime juice (juice from half the lime for 4 servings); toss to coat. Taste and season generously with salt and pepper. • Spread cut sides of top buns with mayonnaise. Fill buns with pork mixture and as many veggies as you like. Serve with remaining veggies and remaining lime wedges on the side.