Name: Slow Cooker Pork Banh Mi Bowls Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Vietnamese
Ingredients: 1/3 cup coconut aminos; 1/3 cup water; 2 tablespoons rice vinegar; 4 garlic cloves, minced; 2 teaspoons grated fresh ginger; 1 teaspoon fish sauce; ⅛ teaspoon black pepper; 1 – 1 ¼ lb. pork tenderloin, cut into 3 pieces; 1-2 small jalapeños, thinly sliced, divided; 1 cup shredded carrots (about 3 ounces); 3 radishes, cut into matchsticks; ⅔ cup rice vinegar; 2 tablespoons hot water; 1 tablespoon cane sugar; 3 cups cooked brown rice; 1 medium English cucumber, thinly sliced (about 1 heaping cup); 1 cup fresh cilantro leaves, stems removed; Optional: hot sauce (such as sriracha) and lime wedges; 2 tablespoons mayonnaise; 1 – 2 teaspoons sriracha or chile-garlic sauce (more or less to taste); 2 teaspoons rice vinegar, plus more as needed to get a drizzly consistency

If you’re craving those vibrant, fresh flavors of Vietnamese food but want a super easy, hands-off meal, you’re going to love this Slow Cooker Pork Banh Mi Bowls Recipe. It’s like all your favorite banh mi sandwich ingredients, but tossed into a bowl with tender slow-cooked pork that practically melts in your mouth. I absolutely love how this turns out every time, and seriously, I find myself making it on repeat when I want something flavorful without fuss.

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Why You’ll Love This Recipe

Effortless Slow Cooker Magic: Just toss the ingredients in your slow cooker and forget it for six hours—perfect for busy days.
Bright, Balanced Flavors: The tangy pickled veggies and spicy mayo add vibrant layers that make every bite exciting.
Tender, Juicy Pork: Slow cooking turns pork tenderloin into melt-in-your-mouth goodness with zero dry spots.
Versatile & Customizable: You can easily adjust the heat, herbs, or rice base to your liking or dietary needs.

A white bowl sits on a white marbled surface, filled with four main layers. At the bottom is a grain base, light brown in color and rough-textured. On top of that is shredded cooked meat, beige-brown and fibrous, piled in the center. Surrounding the meat are thin, bright orange carrot strips and a few slices of light green cucumber with detailed seeds. There are green jalapeño slices and fresh green cilantro leaves scattered on the side. A creamy, light pink sauce with small red flecks is being poured onto the meat with a gold spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how this ingredient list combines pantry staples like coconut aminos and rice vinegar with fresh produce that really makes the bowl pop. When shopping, fresh ginger and good-quality pork tenderloin will make a big difference in flavor and texture.

Coconut Aminos: A great soy sauce alternative that adds savory depth without overpowering the dish.
Water: Helps balance the marinade and keeps the pork juicy while cooking.
Rice Vinegar: Essential for the marinade and pickling—look for unseasoned versions for best control.
Garlic Cloves: Fresh minced garlic brings the aromatic punch this dish needs.
Fresh Ginger: Grated ginger adds a subtle warmth and brightness that lifts the pork flavor.
Fish Sauce: Just a splash enhances the umami, but don’t worry—it won’t be fishy.
Black Pepper: Ground for a little heat and spice.
Pork Tenderloin: The star of the show—easy to shred and super tender after slow cooking.
Jalapeños: Add brightness and mild heat; adjust the amount depending on how spicy you want it.
Shredded Carrots & Radishes: These get quick-pickled for crunch and tang.
Cane Sugar: Balances the vinegar’s acidity in the pickled veggies.
Cooked Brown Rice: Nutty and wholesome, it’s a hearty base for the bowl.
English Cucumber: Thin slices add cool freshness and crunch.
Fresh Cilantro Leaves: Brings that classic herbaceous brightness you adore in banh mi.
Mayonnaise: Creates a luscious, creamy base in the spicy mayo drizzle.
Sriracha or Chile-Garlic Sauce: My secret weapon for adding controlled heat with flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this recipe plenty, and honestly, it’s super flexible. Feel free to switch up the veggies or protein to match what you have on hand, or to suit your taste buds. That’s part of the fun!

Protein Variation: Sometimes I swap pork tenderloin for boneless skinless chicken thighs—it’s just as tender and soaks up those flavors beautifully.
Veggie Swap: If you’re not a fan of radishes, thinly sliced bell peppers or shredded cabbage work great for crunch.
Rice Base: White jasmine rice or even cauliflower rice are perfect alternatives depending on your carb preference.
Heat Level: Use milder peppers like Fresno chilies or leave out the jalapeños if you’re sensitive to spice.

How to Make Slow Cooker Pork Banh Mi Bowls Recipe

Step 1: Prep and Layer the Slow Cooker

Start by mixing the coconut aminos, water, rice vinegar, minced garlic, grated ginger, fish sauce, and black pepper right in the slow cooker. This marinade creates that signature balance of umami, tang, and warmth. Next, add your pork tenderloin pieces, turning them to coat well. Don’t forget to scatter half of the sliced jalapeños on top—it infuses gentle heat while the pork cooks low and slow for 6 hours on low.

Step 2: Make the Pickled Carrots and Radishes

While the pork does its magic, whisk together rice vinegar, hot water, and cane sugar then pour that over shredded carrots and matchstick radishes. Let this pickle in the fridge for at least an hour—this adds a refreshing crunch that contrasts beautifully with the tender pork.

Step 3: Prepare the Spicy Mayo Sauce

In a small bowl, mix mayo with sriracha and a splash of rice vinegar. This drizzle gives you that creamy, spicy hit that ties all the flavors together. You can adjust the heat here depending on your mood.

Step 4: Shred and Serve

When the pork is fork-tender and juicy, shred it directly in the slow cooker, soaking it in the flavorful juices. Serve over cooked brown rice, top with the pickled veggies, fresh cucumber slices, cilantro leaves, remaining jalapeños, and drizzle with spicy mayo. Trust me, this is when the magic happens.

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Pro Tips for Making Slow Cooker Pork Banh Mi Bowls Recipe

Don’t Skip the Pickles: The quick-pickled carrots and radishes add essential brightness and crunch that balance the rich pork perfectly.
Trim Pork Evenly: Cutting pork tenderloin into similar-sized pieces ensures even cooking and prevents drying out.
Layer Your Heat: Adding jalapeños both during cooking and fresh on top gives you a complex, layered heat instead of just one-note spiciness.
Use Two Forks to Shred: I learned this trick – it’s much easier to shred when the meat is still hot in the slow cooker, so resist lifting it out too early.

How to Serve Slow Cooker Pork Banh Mi Bowls Recipe

The dish is served in a white bowl on a white marbled surface, with a layer of brown rice at the bottom. On top, there is a pile of shredded cooked chicken in the center, drizzled with white sauce. On the left side, there are thin orange carrot strips mixed with some red pieces, with fresh green cilantro leaves above them. To the right, slices of green cucumber are arranged neatly in a fan shape. A few slices of green chili pepper are placed on top of the chicken, and two lime wedges rest on the right edge of the bowl. The overall look is fresh and colorful, with a soft focus background showing more bowls and sauce in small white containers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top the bowls with fresh cilantro leaves and extra sliced jalapeños because they bring brightness and a little heat. A squeeze of lime on top adds an extra zing that wakes up all the flavors. Sometimes, I add a drizzle of sriracha or a few pickled jalapeños for those who like it hotter.

Side Dishes

For sides, I love serving these bowls with crispy spring rolls or a simple cucumber salad tossed with rice vinegar and a pinch of sugar. A bowl of miso soup or fresh fruit also balances the meal nicely.

Creative Ways to Present

Once, for a casual dinner party, I served the pork banh mi bowls family-style with all toppings in small bowls on the table so guests could build their bowls exactly how they wanted. It was fun and interactive—and everyone loved customizing their heat and garnish levels.

Make Ahead and Storage

Storing Leftovers

I store leftover shredded pork and pickled veggies separately in airtight containers in the fridge. This keeps the pork juicy and the veggies crisp. The components can easily be reheated or eaten cold.

Freezing

You can freeze the cooked shredded pork in freezer-safe bags without the rice or fresh veggies—just thaw overnight in the fridge and reheat gently. I find rice and fresh cucumbers freeze poorly, so best to prepare those fresh.

Reheating

To reheat, I gently warm the shredded pork in a skillet over low heat with a splash of water or broth to loosen the juices, keeping it moist. The pickled veggies are best served cold or at room temp for maximum crunch.

FAQs

Can I make this Slow Cooker Pork Banh Mi Bowls Recipe in advance?

Absolutely! The pork can be cooked ahead and refrigerated or frozen, and the pickled veggies improve in flavor after a few hours. Just assemble fresh right before serving for best texture.
What can I substitute for pork tenderloin?

Chicken thighs or even pork shoulder work well in this recipe. Just adjust cooking times accordingly—pork shoulder may need longer to become tender.
Is coconut aminos necessary, or can I use soy sauce?

You can substitute with low-sodium soy sauce if you don’t have coconut aminos, but coconut aminos give a slightly sweeter, less salty flavor that pairs beautifully here.
How spicy is this recipe?

The heat level is moderate and adjustable—jalapeños and sriracha add a gentle, layered kick. You can always add more or less to suit your heat preference.

Final Thoughts

This Slow Cooker Pork Banh Mi Bowls Recipe quickly became one of my go-to weeknight meals because it’s both comforting and refreshing, with a gorgeous balance of flavors and textures. I love that I can prep the ingredients quickly, set the slow cooker, and come home to a meal that feels special but isn’t fussy. You’re really going to enjoy making and eating this one—it’s like a little trip to Vietnam in your own kitchen. Give it a try and see how easily it becomes a favorite in your rotation, too!