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BBQ Pulled Pork and Pork Belly Bánh Mì

BBQ Pulled Pork and Pork Belly Bánh Mì

By Traeger Kitchen

A wood-fired twist on a classic Bánh mì. This sandwich is loaded with pork two ways, doused with a homemade sauce, stuffed in a crusty baguette, and topped with all of the traditional fixings.

Prep Time

30 Min

Cook Time

11 Hr
30 Min




This recipe serves:


Units of Measurement:
Pork Belly
4 Pound pork belly, skin off
1/3 Cup Salt
1/3 Cup brown sugar
1 Tablespoon Black pepper
Pork Butt
1 (8-10 lb) bone-in pork butt
1 Tablespoon Salt
1 1/2 Cup apple juice
1/4 Cup brown sugar
1 Tablespoon Black pepper
Pulled Pork Sauce
2 Tablespoon sesame oil
1/2 Cup onion, finely diced
3 Clove garlic, minced
2 Tablespoon ginger, minced
3/4 Cup tomato sauce
2 Tablespoon soy sauce
2 Tablespoon water
3 Tablespoon rice vinegar
1/4 Cup Thai sweet chile sauce
Pickled Vegetables
3 Carrots, Julienned
1 daikon, julienned
2 Cup warm water
2 Tablespoon Sugar
1 Tablespoon Salt
2 Tablespoon rice vinegar
Sriracha Mayo
1 Cup Mayonnaise
2 Tablespoon Sriracha, or as desired
Juice of 1 lime
To Taste Salt
Baguette, large enough for 8 sandwiches, sliced lengthwise
1 English cucumber, thinly sliced lengthwise
2 jalapeños, thinly sliced
1 Bunch Fresh cilantro, for serving


  • 1

    Brine the pork belly. With a sharp knife, score the fat on the pork belly in a crosshatch pattern, 1/4-inch deep. In a small bowl, combine the salt, brown sugar, and black pepper, and rub all over the pork belly. Place the pork belly into a baking dish, cover and place in the fridge overnight.

  • 2

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    500 ˚F / 260 ˚C

  • 3

    Place the pork belly directly on the grill grates. Close the lid, and and cook for 30 minutes.

    500 ˚F / 260 ˚C


  • 4

    Reduce the grill temperature to 275˚F and cook for an additional 2 hours, until a skewer inserted into the thickest part easily slides in and out.

    275 ˚F / 135 ˚C


  • 5

    Remove the pork belly from the grill.

  • 6

    Make the pulled pork. Trim the pork butt of all excess fat leaving ¼-inch of the fat cap attached. In a bowl, add 1 cup apple juice, brown sugar, and 1 tablespoon of salt, and stir until most of the sugar and salt are dissolved. Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with the remaining salt and black pepper.

  • 7

    When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

    250 ˚F / 121 ˚C


    Super Smoke

  • 8

    Insert the probe into the thickest part of the pork, avoiding the bone and any large pockets of fat, if possible. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160˚F, 6 hours.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C


    Super Smoke

  • 9

    Remove the pork butt from the grill and increase the grill temperature to 275˚F. Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure the foil tightly to contain the apple juice and place the pork butt in a pan large enough to hold it in case of leaks.

    275 ˚F / 135 ˚C

  • 10

    Place the pan with the pork directly on the grill grates. Close the lid, and cook until the internal temperature reaches 205˚F, 3 hours.

    275 ˚F / 135 ˚C

    205 ˚F / 96 ˚C


  • 11

    Remove the pork from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional salt and pepper if needed.

  • 12

    Make the pulled pork sauce. In a small saucepan over medium-high heat, heat the sesame oil. Add the onion and sauté until translucent, 1-2 minutes. Add in garlic and ginger and sauté for 30 seconds until fragrant. Add tomato sauce, soy sauce, water, vinegar, and chili sauce. Cook for 5 minutes then remove from heat. Pour over shredded pork and mix well.

  • 13

    Make the pickled vegetables. In a medium bowl, combine the warm water, sugar, salt, and rice vinegar, and stir until the sugar and salt dissolve. Pour the mixture over carrots and daikon, cover, and refrigerate for at least 4 hours.

  • 14

    Make the Sriracha mayo. In a small bowl, add the mayonnaise, Sriracha, lime juice, and salt, and mix well.

  • 15

    Make the Bánh Mì. On each side of the sliced baguette, spread about 2 tablespoons of the mayo. Line the sandwich with the sliced cucumber, onion, and jalapeños. Fill with a portion of the pulled pork, top with sliced pork belly, pickled carrots, daikon, and cilantro. Serve immediately. Enjoy!

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