Go Back
+ servings

Instant Pot Banh Mi Sliders

An easy and fast recipe for pulled pork banh mi sliders made in the Instant Pot with homemade pickled veggies and spicy mayo!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Korean
Keyword: banh mi, pork shoulder
Servings: 6 servings
Calories: 425kcal

Ingredients

For the pork:

  • 2 tablespoons olive oil
  • 3 lbs pork shoulder cut into 3 chunks
  • ¼ cup soy sauce
  • ½ cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced

For the pickled veggies:

  • 2 carrots shredded
  • 1 small cucumber thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 1/4 cup sugar

For the spicy mayo:

  • ½ cup mayonnaise
  • 2 tablespoons Korean chile paste Gochujang, or Sriracha

Toppings:

  • Cilantro chopped
  • Sliced jalapenos
  • Slider buns

Instructions

  • Turn Instant Pot on to saute function.
  • Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
  • In a small bowl, whisk together soy sauce, broth, brown sugar, fish sauce, apple cider vinegar, ginger, and garlic.
  • Once pork is browned, turn off saute function.
  • Pour sauce over pork and cover with lid.
  • Cook in the pressure cooker on high for 90 minutes.
  • While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
  • For the veggies, place the carrots and cucumber in a mason jar.
  • Add the vinegar, sugar, and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour over the veggies.
  • Let it sit at room temperature until ready to use.
  • For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
  • Once the pork is done, let the pressure naturally release.
  • Remove the lid and shred the pork with two forks.
  • Assemble the sliders with the pork, pickled veggies, and spicy mayonnaise. Top with cilantro and jalapenos.
  • Serve and enjoy!

Notes

I order my Korean chile paste on Amazon, but can also be found at Asian markets. You can substitute Sriracha instead with similar results. Refrigerate any leftover pickled veggies.

Nutrition

Calories: 425kcal | Carbohydrates: 10g | Protein: 29g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 1326mg | Potassium: 684mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3456IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg