BBQ Pork Sugar Snap Banh Mi

Get the slow cooker out and enjoy a taste of Vietnam with BBQ Pork Sugar Snap Banh Mi.  Pork tenderloin is simmered with the flavors of soy sauce, pomegranate and rosemary topped with a crisp slaw of sugar snap peas and carrots.

 

This was unbelievably good! Slow Cooker BBQ Pork Banh Mi with Snap Pea Slaw - Low Calorie, Low Fat, Healthy, Crockpot dinner

Time to pull out the slow cooker.  BBQ Pork Sugar Snap Banh Mi is an easy weeknight meal with loads of flavor.  It also happens to be beautifully colorful. Put the pork tenderloin and flavorings in the slow cooker in the morning.  Buy some delicious crusty bread and you will be set.You can make the quick pickled sugar snap peas right before the pork is done and dinner is served.  

I don’t use my slow cooker a lot.  I always like the idea of it but I don’t always like the results.  It is hard to get juicy meat and a lot of flavor from a slow cooker.  The liquid doesn’t reduce and the food doesn’t caramelize like it would in the oven.  The trick to a slow cooker is to have something really fresh and crunchy to wake up the meal.  Who doesn’t like to put something in the slow cooker in the morning and come home to a delicious smelling house and meal.  The slow cooker is worth the aggravation of finding a good recipe.  After lots of failures, I have come up with a few slow cooker recipes like this one that are superb.

 

This was unbelievably good! Slow Cooker BBQ Pork Banh Mi with Snap Pea Slaw - Low Calorie, Low Fat, Healthy, Crockpot dinner

You only need a few ingredients to make a great sauce.  This BBQ sauce is definitely more Asian in flavor.  That is why it matches so well with the quick pickled vegetables that to me are the signature of a Banh Mi.  Banh Mi is actually a Vietnamese term for bread which has come to mean sandwich.  They come with some type of meat and are topped with pickled vegetables and herbs.  They are the tastiest sandwiches.

I first became aware of Banh Mi sandwiches when we lived in Orlando, Florida.  There is a large Vietnamese population and we liked to go to the Asian markets.  We would see the sandwiches everywhere.  One bite and I was hooked.  I already was a huge fan of BBQ pork with coleslaw and this was a natural progression.  I love the tingle of the picked vegetables.  It awakens your taste buds to the harmonious flavor of the BBQ sauce and pork.  It also provides a satisfying crunch.  Since I also happen to love potato chips on a sandwich, this fills that void in my life in a much healthier way.  Try this delicious sandwich one night for dinner.  Your taste buds will thank you.

 

This was unbelievably good! Slow Cooker BBQ Pork Banh Mi with Snap Pea Slaw - Low Calorie, Low Fat, Healthy, Crockpot dinner
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BBQ Pork Sugar Snap Banh Mi
Prep time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 (2lb) pork tenderloin
  • 1 cup sliced onion
  • ¼ cup low sugar raspberry pomegranate preserves (or any similar flavor)
  • 2 tbsp. soy sauce
  • 2 garlic cloves, minced
  • 2 tsp. fresh minced rosemary
  • 1 tsp. kosher salt
  • ¼ tsp. ancho chili powder
  • 8 Rolls
Veggie Slaw:
  • 8 oz sugar snap peas, julienned
  • 1 carrot, shaved
  • ¼ cup thinly sliced onion
  • 2 tbsp. minced jalapeno
  • ¼ cup rice vinegar
  • 1 tbsp. fish sauce
  • ½ tsp. kosher salt
  • ¼ cup cilantro, chopped
Instructions
  1. In a small bowl, mix together preserves, onion, soy sauce, garlic, rosemary, salt and ancho chili powder.
  2. Place onions on the bottom of a slow cooker and put pork on top. Pour sauce over the pork.
  3. Cook on low for 4 hours.
  4. Take pork out and shred. Put pork back into the slow cooker and mix with the sauce.
  5. Mix together all the ingredients for the relish. Refrigerate for at least 30 minutes.
  6. Cut rolls in half and lightly dip the roll into the sauce from the pork.
  7. Place pork on roll and some of the relish.
Nutrition Information
Serving size: 1 sandwich Calories: 184 Fat:  Fat 4 grams Carbs 10 grams Fiber 1 gram P
Happy Healthy Eating,

Christie

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Comments

  1. BarbaraP says

    Oh my goodness! This sounds wonderful. Love the crunch and Spring-y lightnes of the veggie relish!! Thanks for a new take on my favorite….pork!!

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