Best Banh Mi Tacos With Pulled Pork Recipes

BANH MI TACOS

Banh Mi Tacos image

Provided by Food Network

Time 6h40m

Yield 50 tacos

Number Of Ingredients 21

Ingredients

One 5-pound pork shoulder
Salt and freshly ground black pepper
1 cup sugar
1 cup rice vinegar
1 cup white vinegar
Pinch salt
3 cups finely grated carrots
3 cups finely grated daikon
3 2/3 cups hoisin sauce
1 4/5 cups oyster sauce
1 1/2 cups brown sauce, such as HP Sauce
5 tablespoons chopped ginger
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon Sriracha
3 cloves garlic, chopped
1 cup chopped green onions
Sesame seeds
50 corn tortillas
Lime wedges, for serving

Steps:

For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.

BANH MI PORK TACOS

Banh Mi Pork Tacos image

Spicy, honey-glazed pork wrapped in warm tortillas. Topped with carrot daikon slaw, sriracha mayo and fresh toppings like jalapenos, cilantro and cucumber slices.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 lb thinly sliced pork cutlets, cut into thin strips
1 teaspoon salt
1 teaspoon Sriracha sauce
2 tablespoons honey
1 teaspoon white vinegar
1 cup julienne-cut carrots
1 cup julienne-cut daikon radish
1/4 cup white vinegar
1 tablespoon honey
1/2 cup mayonnaise
2 teaspoons Sriracha sauce
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), heated as directed on package
2 jalapeño chiles, thinly sliced
1/2 bunch fresh cilantro sprigs
1/4 English (seedless) cucumber, thinly sliced (about 1/2 cup)

Steps:

In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
In medium bowl, mix Pickled Slaw ingredients; set aside.
In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.

Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 630 mg, Sugar 8 g, TransFat 1 g