Instant Pot Banh Mi {Gluten Free, Paleo, Whole 30}
Ingredients
Pork & Marinade:
- 1 pound pork shoulder, cut into ~2″ cubes
- 4 cloves garlic
- 1 large shallot
- ½ Tablespoons fresh ginger
- 1 whole lime zest and juice
- 2 Tbsp fish sauce (GF, W30 option)
- 3 Tbsp soy sauce (tamari or coconut aminos)
- 1 Tablespoons hot chili pepper sauce (W30 option)
- 1/4 cup fresh pineapple chunks
Pickled Veggies:
- 1 cup carrots, julienned
- 1 cup thinly sliced cucumbers
- 1/2 red onion, thinly sliced
- 1 clove garlic, grated
- 1 Tablespoon ginger, grated
- 1 lime, juiced
- 1 Tablespoon olive oil
- 1 Tablespoon rice vinegar
- Salt & pepper to taste
Serving & Garnish Options:
Instructions
- Place cubed pork into large ziplock bag or airtight container. Place all marinade ingredients into blender or food processor and pulse until well combined. Pour marinade over pork and allow to rest in refrigerator overnight.
- When ready to cook place pork and marinade into Instant Pot close lid, seal and and set to manual time of 25 minutes.
- While meat is cooking combine all ingredients for pickled veggies and let rest in refrigerator until ready to serve.
- When the meat is done remove from cooking juices and us two forks to pull apart. If desired, placed pulled meat on cooking sheet and place in oven heated to ~450º just until crispy on the outside.
- To serve: Top butter lettuce or crusty bread with pork and pickled veggies. Drizzle with basil aioli, hot sauce and cilantro if desired and serve with lime wedge. Enjoy immediately.
Adapted from: I Heart Umami