BBQ Pulled Pork and Pork Belly Bánh Mì

Traeger Kitchen


BBQ Pulled Pork and Pork Belly Bánh Mì

 (0)

Prep Time

4 Hours

Cook Time

11 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Oak

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Pound pork belly, skin removed

  • Cup salt

  • Cup brown sugar

  • 2 Tablespoon black pepper

  • 10 Pound Bone-In Pork Butt

  • 1 1/2 Cup apple juice

  • 2 To Taste salt

  • 1 To Taste black pepper

  • 2 Tablespoon sesame oil

  • 1/2 Cup Onion, small diced

  • 3 Clove garlic, minced

  • 2 Tablespoon ginger, minced

  • 3/4 Cup tomato sauce

  • 2 Tablespoon soy sauce

  • 34 Tablespoon water

  • 5 Tablespoon Rice Vinegar

  • 1/4 Cup Thai Sweet Chili Sauce

  • 3 Whole Carrots, cut into matchsticks

  • 1 Whole Daikon, cut into matchsticks

  • 2 Tablespoon sugar

  • 1 Cup mayonnaise

  • 2 Tablespoon Sriracha

  • 1 Whole lime, juiced

  • 1 Whole Baguette, enough for 8 sandwiches sliced lengthwise

  • 1 Whole English Cucumber, thinly sliced lengthwise

  • 2 Whole Jalapeño, thinly sliced

  • 1 Bunch Cilantro, leaves picked

Steps

  • 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.
    Ingredients
    • 4 Pound pork belly, skin removed

    • Cup salt

    • Cup brown sugar

    • 1 Tablespoon black pepper

  • 2

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 3

    Place pork belly directly on the grill grate and cook for 30 minutes.
    Grill Icon
    Grill500 ˚F
  • 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.
    Grill Icon
    Grill275 ˚F
  • 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.
    Ingredients
    • 10 Pound Bone-In Pork Butt

    • 1 Tablespoon salt

    • 1 Cup apple juice

    • 4 Tablespoon brown sugar

  • 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.
    Ingredients
    • 3 Tablespoon salt

    • 1 Tablespoon 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.
    Grill Icon
    Grill250 ˚F
    Probe Icon
    Probe160 ˚F
    Ingredients
    • 1/2 Cup apple juice

  • 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℉.
    Grill Icon
    Grill275 ˚F
    Probe Icon
    Probe205 ˚F
  • 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.
    Ingredients
    • 1 To Taste salt

    • 1 To Taste black pepper

  • 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.
    Ingredients
    • 2 Tablespoon sesame oil

    • 1/2 Cup Onion, small diced

    • 3 Clove garlic, minced

    • 2 Tablespoon ginger, minced

    • 3/4 Cup tomato sauce

    • 2 Tablespoon soy sauce

    • 2 Tablespoon water

    • 3 Tablespoon Rice Vinegar

    • 1/4 Cup Thai Sweet Chili Sauce

  • 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.
    Ingredients
    • 3 Whole Carrots, cut into matchsticks

    • 1 Whole Daikon, cut into matchsticks

    • 2 Cup water

    • 2 Tablespoon sugar

    • 1 Tablespoon salt

    • 2 Tablespoon Rice Vinegar

  • 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.
    Ingredients
    • 1 Cup mayonnaise

    • 2 Tablespoon Sriracha

    • 1 Whole lime, juiced

    • 1 To Taste salt

    • 1 Whole Baguette, enough for 8 sandwiches sliced lengthwise

  • 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!
    Ingredients
    • 1 Whole English Cucumber, thinly sliced lengthwise

    • 2 Whole Jalapeño, thinly sliced

    • 1 Bunch Cilantro, leaves picked

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Reviews

Write a Review

0

No Ratings Yet