Minutes Prep time: 45
Minutes Total time: 345
Servings: 12
Difficulty: Advanced
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 slices fresh ginger, divided
6 cloves garlic, smashed, divided
1/4 cup water
1/4 cup reduced sodium soy sauce
PICKLED VEGETABLES:
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 90 mg | 9% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 81 mg | 27% |
| Total Fat | 31 g | 48% |
| Iron | 5 mg | 28% |
| Calories | 668 kcal | 33% |
| Sodium | 1488 mg | 62% |
| Protein | 30 g | 59% |
| Saturated Fat | 9 g | 44% |
| Sugars | 21 g | 2% |
| Vitamin C | 9 mg | 15% |
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.
PICKLED VEGETABLES: 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.
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.
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
