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BBQ Pulled Pork and Pork Belly Bánh Mì

Traeger Kitchen

BBQ Pulled Pork and Pork Belly Bánh Mì

Prep Time

4 Hours

Cook Time

11 Hours

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A wood-fired twist on a classic Bánh mì. This sandwich is loaded with pork two ways, doused with a homemade sauce, stuffed in a crusty baguette slathered with a spicy mayo and topped with all of the traditional fixings.


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    • 1

      For the Pork Belly: Score the fat on the pork belly in a crosshatch pattern (only 1/4" deep). Combine salt, brown sugar, and black pepper and rub all over pork belly. Cover and place in the fridge overnight.
    • 2

      When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
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    • 3

      Place pork belly directly on the grill grate and cook for 30 minutes.
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    • 4

      Reduce the temperature to 275 degrees F and cook for an additional 2 hours until a skewer inserted into the thickest part easily slides in and out.
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    • 5

      For the Pulled Pork: Trim pork butt of all excess fat leaving 1/4” of the fat cap attached. Combine 1 cup apple juice, brown sugar, and 1 Tbsp salt in a small bowl stirring until most of the sugar and salt are dissolved.
    • 6

      Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining salt and black pepper.
    • 7

      When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
    • 8

      Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉. Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.
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    • 9

      Increase temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205℉.
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    • 10

      Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional salt and pepper if needed.
    • 11

      For the Pulled Pork Sauce: In a small saucepan, heat sesame oil over medium high heat. Add onion and sauté until translucent, 1 to 2 minutes. add in garlic and ginger and sauté 30 seconds until fragrant. Add tomato sauce, soy, water, vinegar, and chili sauce. Cook for 5 minutes then remove from heat. Pour over shredded pork and mix well. Reserve.
    • 12

      For the Pickled Vegetables: To make the pickled vegetables, combine warm water, sugar, salt and rice vinegar and stir until sugar and salt dissolve. Pour mixture over matchstick vegetables, cover and refrigerate at least 4 hours.
    • 13

      For the Sriracha Mayo: Combine all ingredients and mix well. Spread about 2 tablespoons of the mayo on each side of the sliced baguette.
    • 14

      Line the sandwich with the sliced cucumber, onion and jalapeños. Fill with a portion of the pulled pork, top with sliced pork belly, pickled carrots, daikon and cilantro. Serve immediately. Enjoy!

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