Heat Instant Pot on the “Sauté” setting.
Tender pork shoulder for traditional Vietnamese sandwiches... in minutes. That's the beauty of an Instant Pot.
Servings and Ingredients
|3 ½ lbs. pork shoulder, trimmed|
|2 tsp. Chinese five spice|
|2 tsp. kosher salt|
|½ tsp. Hy-Vee ground black pepper|
|2 tbsp. Hy-Vee Select olive oil|
|½ c. seasoned rice vinegar|
|½ c. fresh lime juice|
|½ c. water|
|6 Hy-Vee mini baguettes, split|
|½ c. Hy-Vee chipotle mayonnaise, divided|
|½ c. shredded carrots, divided|
|¼ c. radishes, thinly sliced, divided|
|½ c. cucumbers, thinly sliced, divided|
|¼ c. green onions, sliced, divided|
|¼ c. fresh cilantro, divided|
|1 small jalapeno pepper, seeded and sliced, optional|
Things To Grab
- Instant Pot
Rub pork with Chinese five spice, kosher salt, and black pepper; slice pork against the grain into 8 pieces. Add olive oil to Instant Pot and sear pork on all sides until a deep color develops, about 7 minutes. Add rice vinegar, lime juice, and water. Seal lid and pressure cook on HIGH for 1 hour.
Once pork has finished cooking, release seal and allow steam to escape naturally. Once steam has escaped, carefully remove the lid.
Remove pork from Instant Pot and shred into large pieces.
Spread mayonnaise onto split baguettes. Divide pork between 6 buns. Top with carrots, radishes, cucumber, green onions, fresh cilantro, and jalapenos, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 80mg
- Sodium: 920mg
- Total Carbohydrates: 21g
- Protein: 27g
This style is typically packaged with yeast in the bottle and pours cloudy. Light amber in color with mild hop bitterness and moderate alcohol levels, it offers flavors and aromas of citrus fruit (not banana or clove). Pair with salads, seafood, chevre (goat cheese), and fruit-based desserts. Best served at 40-45 degrees in a flute.