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Banh Mi Tacos

These banh mi tacos are the perfect twist on the classic sandwich! Juicy pulled pork, pickled veggies, a tangy crema and loads of flavor. Banh mi tacos are a delish weeknight meal or also work great if you have pork leftovers!
5 from 5 votes
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Ingredients

  • 1 4-pound pork shoulder roast
  • 2 teaspoons coarse salt
  • teaspoon pepper
  • 1 tablespoons canola or vegetable oil
  • 1/2 cup beer stock, water or soda like ginger ale, etc (you just need some liquid!)
  • 12 corn or flour tortillas your preference!
  • 1/2 seedless cucumber sliced
  • fresh cilantro for garnish

quick pickled veggies

  • 3 radishes thinly sliced
  • 1 carrot cut into 1-inch matchsticks
  • 2/3 cup apple cider vinegar
  • 1/3 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt

smoky yogurt crema

  • 1/2 cup plain greek yogurt
  • 1 tablespoon mayo
  • 1/2 lime juiced
  • 1/2 teaspoon smoked paprika
  • pinch of salt and pepper

Instructions 

  • Note: this recipe will leave you with leftover pulled pork! I suggest freezing it or planning a recipe for it later in the week! I have lots of pulled pork recipes HERE. You can also use leftover pork tenderloin or pork chops for this recipe!
  • I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
  • Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
  • To assemble the tacos, pile the pork in the center of a tortilla. Top it with the pickled veggies, some of the sliced cucumbers and fresh cilantro. Drizzle with the yogurt crema. Season with some fresh cracked black pepper and serve!

quick pickled veggies

  • Place the radish slices and carrot match sticks in a jar. Whisk together the vinegar, water, sugar and salt and pour it over the radishes. Let sit for about 30 minutes and store in the fridge.

smoky yogurt drizzle

  • Whisk all ingredients together until smooth and combined. Store in the fridge if you have leftovers!
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