Slow Cooker Banh Mi Pork Sandwiches

Flavorful slow roasted pulled pork, a quick pickled slaw, and a simple sriracha mayo are the delicious building blocks for these Slow Cooker Banh Mi Pork Sandwiches...

This tasty recipe post is sponsored by the National Pork Board, the National Pork Producers Council, & the Minnesota Pork Board. As always, all opinions & thoughts expressed below are 100% my own.

Happy Friday, friends! I would like to take this moment to introduce you all to one of my new favorite things- Banh Mi! :) Not familiar? No worries. You certainly will be by the end of today's recipe post. 

I hadn't actually tried Bahn Mi myself until last month when I attended the Pass the Pork tour in Minneapolis & found myself in charge of mixing up the Bahn Mi Pork Burgers recipe that my team was assigned to during our group cooking class. 

I had definitely heard of Banh Mi before, but I had not actually tried it until we had cooked up those flavorful and juicy burgers. And guess what, folks? I am now 100% hooked! 

For those not familiar with Banh Mi, let's start with just what it is exactly. Banh Mi actually refers to the Vietnamese baquette or roll that these tasty sandwiches are usually served on.

These crusty on the outside, soft on the inside rolls are stuffed with flavorful meat and are then usually topped with some kind of pickled veggies. Some people also add a little mayonnaise, chili paste, fresh cilantro, or thinly cut slices of jalapeno to their Banh Mi. 

For this Slow Cooker Banh Mi Pork Sandwich recipe I am sharing with you all today, I simply topped them with a quick pickled slaw and a sriracha mayo. But feel free to throw on some fresh cilantro springs or a few jalapeno slices as well if that happens to be your thing... ;)

Pass the Pork- From the Farm to Your Table

From the farm to your dinner table, here is a peek into what goes into real pig farming in the United States...

A big thank you to the National Pork Board, the National Pork Producers Council, & the Minnesota Pork Board for hosting me for Pass the Pork 2016. As always, all opinions & thoughts expressed below are 100% my own.

I have to admit that sometimes being a food & travel blogger is a pretty cool gig to have. Every so often I get an invite to travel to a different state, eat some amazing food, learn a little about a city or certain area of food production, and all while getting to hang out with a fabulous group of fellow bloggers. A couple of weeks ago I had the opportunity to travel to Minneapolis as part of the Pass the Pork blogger tour with the National Pork Board. While I am no stranger to buying, cooking up, & enjoying pork (have you guys seen all my recipes using bacon yet?? ;) ), I didn't know much about the actual production side of the pork industry, aka pig farming. I have always been one who has jumped at the chance to see firsthand just exactly where my food comes from, so I was excited that a visit to an actual Minnesota pig farm was on the trip's agenda.

The folks at Wakefield Pork graciously extended a full tour of their pig farming facility to the bloggers attending the Pass the Pork tour, and no question was off limits. I was really impressed with how transparent and gracious they were in explaining everything that goes into their pig farming process from breeding to market...