Slow Cooker Thai Pulled Pork Sandwich

Name: Slow Cooker Thai Pulled Pork Sandwich
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 4 lb (1800 g) boneless pork shoulder, trimmed, excess fat trimmed, cut into 2 chunks if very large; 1 can (13.5 oz) (400 ml) unsweetened coconut milk; 2 tbsp (30 ml) fish sauce; 3 tbsp (45 g) sriracha or other Thai chili paste; 4 cloves (20 g) garlic cloves, minced, minced; 2 tbsp (18 g) fresh ginger, minced, peeled, minced; 3 tbsp (45 ml) fresh lime juice; 2 tbsp (25 g) packed brown sugar; 1 tsp (5 g) ground cumin; ½ tsp (2½ g) ground coriander; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 6 buns slider buns or small brioche buns; ½ cup (15 g) fresh cilantro, roughly chopped, roughly chopped (optional); ½ medium (150 g) cucumber, sliced thin, sliced thin (optional); ¼ medium (40 g) red onion, thinly sliced, thinly sliced (optional); 2 tbsp (30 ml) rice vinegar (optional)

From the MyKitchenBank Kitchen

Tender, fragrant pulled pork infused with Thai flavors—coconut milk, fish sauce, sriracha, and lime—slow-cooked until it shreds easily. Piled onto soft slider buns and topped with crispy pickled vegetables and fresh cilantro for a vibrant fusion sandwich that balances sweet, spicy, and tangy notes.

Prep: 15 min
Cook: 8 hr
Wait: 10 min
Total: 8 hr 25 min
Makes: 6 sandwiches

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Ingredients

6 servings

4 lb (1800 g) boneless pork shoulder, trimmed, excess fat trimmed, cut into 2 chunks if very large
1 can (13.5 oz) (400 ml) unsweetened coconut milk
2 tbsp (30 ml) fish sauce
3 tbsp (45 g) sriracha or other Thai chili paste
4 cloves (20 g) garlic cloves, minced, minced
2 tbsp (18 g) fresh ginger, minced, peeled, minced
3 tbsp (45 ml) fresh lime juice
2 tbsp (25 g) packed brown sugar
1 tsp (5 g) ground cumin
½ tsp (2.5 g) ground coriander
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
6 buns slider buns or small brioche buns
½ cup (15 g) fresh cilantro, roughly chopped, roughly chopped (optional)
½ medium (150 g) cucumber, sliced thin, sliced thin (optional)
¼ medium (40 g) red onion, thinly sliced, thinly sliced (optional)
2 tbsp (30 ml) rice vinegar (optional)

Equipment (6)

5- to 6-quart slow cooker
Large cutting board
Sharp knife or meat shredders
Small bowl for spice mixture
Instant-read meat thermometer
Tongs or two forks

Steps

Before you start

Trim excess fat from the pork shoulder, leaving a thin layer for flavor
Measure all spices and prepare the slow cooker insert
Have slider buns ready and quick-pickle the vegetables while the pork cooks if desired

1
Prepare the spice rub
- In a small bowl, whisk together cumin, coriander, salt, and black pepper.
- Set aside.
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Tip: Toasting the spices in a dry pan for 30 seconds before mixing enhances their flavor, though this step is optional.
2
Build the slow cooker base
- Pour the coconut milk into the slow cooker insert.
- Add the fish sauce, sriracha, minced garlic, minced ginger, lime juice, and brown sugar.
- Whisk until smooth and well combined.
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Tip: Make sure the sriracha is fully incorporated so the heat and flavor distribute evenly throughout the cooking liquid.
3
Season and add the pork
- Rub the spice mixture all over the pork shoulder.
- Place it in the slow cooker, nestling it into the liquid.
- The liquid should come halfway up the sides of the pork; add a bit of water if needed.
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Tip: Don't fully submerge the pork—it will render fat and release moisture as it cooks, creating its own braising liquid.
4
Cook on low
- Cover the slow cooker and cook on the low setting for 8 hours.
- The pork should be fork-tender and easily shred when pierced.
- Check the internal temperature with an instant-read meat thermometer inserted into the thickest part, away from bone and fat; it should reach 145°F (63°C).
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Ready when: Pork reaches 145°F (63°C) internally and is fork-tender, shredding easily when pulled apart with tongs or two forks
Tip: Resist the urge to lift the lid—each opening adds 15–20 minutes to cooking time. If you have a high-heat slow cooker, you can cook on high for 5–6 hours instead.
5
Shred the pork
- Using tongs and two forks or meat shredders, pull the pork apart into bite-sized shreds directly in the slow cooker.
- Discard any large fatty chunks.
- Stir well to distribute the liquid throughout the meat.
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Tip: The pork will be very hot; let it cool for 2–3 minutes if needed. The meat should be so tender it falls apart with minimal effort.
6
Taste and adjust seasoning
- Taste the pulled pork and the braising liquid.
- Add more fish sauce for umami, sriracha for heat, lime juice for acidity, or salt as needed.
- Stir in any adjustments thoroughly.
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Tip: The flavors should be bold and balanced—sweet, spicy, salty, and bright from the lime. Don't underseason.
7
Prepare the pickled vegetables
- If using the optional toppings, toss the sliced cucumber and red onion with the rice vinegar and a pinch of salt.
- Let sit for 5–10 minutes so the vegetables soften and absorb the vinegar.
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Tip: Quick-pickling brightens the sandwich and cuts through the richness of the pork and coconut milk.
8
Toast the buns (optional)Oven 350°F / 175°C
- If desired, lightly butter and toast the slider buns in a large skillet over medium heat for 1–2 minutes per side until golden and crispy, or wrap them in foil and warm in a 350°F (175°C) oven for 3–4 minutes.
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Ready when: Buns are lightly golden and warm
Tip: Toasting prevents the buns from becoming soggy when filled with the moist pulled pork and sauce.
9
Assemble the sandwiches
- Place a slider bun on a plate.
- Using a slotted spoon to drain excess liquid, pile about ⅓ cup pulled pork on the bottom half of the bun.
- Top with a small handful of the pickled cucumber and red onion (if using), a sprinkle of fresh cilantro (if using), and the top bun.
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Tip: Use a slotted spoon to avoid over-saturating the buns. You can serve extra sauce on the side for drizzling.

Good to know

Tips

Fish sauce has a pungent smell raw but mellows into a complex umami note during cooking. If you're sensitive to it, start with 1 tbsp (15 ml) and increase to taste.
For a more substantial sandwich, add a thin spread of mayonnaise mixed with a touch of lime juice to the bun before adding the pork.
The braising liquid doubles as a sauce—spoon extra over the assembled sandwiches if the meat seems dry, or serve it alongside for drizzling.
For meal prep, assemble the sandwiches, wrap them individually in foil or parchment, and refrigerate for up to 2 days. Reheat gently in a low oven (300°F / 150°C) for 10–15 minutes.

Make ahead

The pulled pork can be cooked completely and stored in its braising liquid in the refrigerator for up to 4 days before assembling sandwiches. Reheat gently in the slow cooker on low, or in a covered skillet over medium-low heat with a splash of water if the sauce has thickened.

Storage & reheating

Store the cooked pulled pork in its braising liquid in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and warm gently in a covered skillet over medium-low heat, adding a bit of water if the sauce is very thick. Assemble sandwiches fresh just before serving.

Substitutions

sriracha or other Thai chili paste → sambal oelek or other Thai red chili paste. Use the same amount, or adjust to taste. Sambal oelek is slightly less sweet than sriracha.
fish sauce → soy sauce or tamari. Use 3 tbsp (45 ml) for a less funky, more familiar umami note. The dish will be slightly milder.
slider buns or small brioche buns → small ciabatta rolls, dinner rolls, or naan bread. Choose soft rolls that can handle the moist filling without falling apart. Naan adds a toasted, slightly charred character.
unsweetened coconut milk → whole milk or heavy cream mixed with a pinch of turmeric. Use 1 cup (240 ml) total for a creamier, less coconut-forward sauce. The flavor will be milder.