“homie-wood” Bahn Mi Recipe
Smoked Pulled Pork, Sriracha Lime Aioli, Collard Green Kimchi, Buttered Bahn Mi Roll
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Ingredients
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Pulled Pork
Sriracha Lime Aioli
Collard Green Kimchi
Bahn Mi Roll
Method
Pulled Pork
Prepare and Smoke the Pork
Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and black pepper. Place in a smoker and smoke at 225°F for 5-6 hours or until it reaches an internal temperature of 195°F.
Cook the Pork
In a slow cooker, combine the smoked pork, apple cider vinegar, brown sugar, and water. Cook on low for 8 hours or until the pork is tender and easily shredded.
Shred the Pork
Once cooked, remove the pork from the slow cooker, shred it with two forks, and mix it with the cooking juices.
Sriracha Lime Aioli
Make the Aioli
In a bowl, combine mayonnaise, Sriracha sauce, lime juice, and minced garlic. Mix well until smooth.
Collard Green Kimchi
Prepare the Kimchi
In a large bowl, combine chopped collard greens, minced garlic, grated ginger, soy sauce, rice vinegar, chili flakes, and salt. Mix well and let marinate for at least 1 hour.
Bahn Mi Roll
Prepare the Rolls
Butter the Bahn mi rolls and toast them until golden brown.
Assembling the Sandwich
Assemble the Bahn Mi
Slice the toasted rolls in half. Spread a generous amount of Sriracha lime aioli on both sides. Layer smoked pulled pork and collard green kimchi inside. Serve immediately.