Banana Bread Sandwiches With Pulled Pork

March 15, 2018
1 Ratings
Photo by Rocky Luten
  • Cook time 12 hours
  • Makes 8 sandwiches
Author Notes

For the pulled pork I pretty much followed my faithful slow cooker kalua pork recipe, except I added a quartered orange and garlic plus a splash of passion fruit rum. For the banana bread, use your favorite recipe, as long as the bread can be sliced and griddled without falling apart. I made a quick cabbage slaw using coconut white balsamic vinegar, lemon sugar, and shredded red cabbage. If you don't have smoked sea salt, passion fruit rum, coconut white balsamic vinegar, and lemon sugar, you should be fine using regular sea salt, another rum (or skipping the rum altogether), a light vinegar (like cider or rice wine), and regular white sugar. —Joy Huang | The Cooking of Joy

What You'll Need
  • Pulled pork
  • 3 pounds boneless pork butt/shoulder
  • 2 tablespoons smoked sea salt
  • 1 orange, quartered
  • 6 garlic cloves, peeled
  • 1/4 cup rum (tropical flavor like passion fruit or mango preferred)
  • Sandwich assembly
  • 3 cups shredded red cabbage
  • 1 teaspoon kosher salt
  • 1 tablespoon coconut white balsamic vinegar (or other light vinegar)
  • 1 teaspoon lemon or white sugar
  • 2 loaves of your favorite banana bread
  • Butter
  1. Pulled pork
  2. Using a steak knife, poke the pork all over and rub with smoked salt. Place in the slow cooker along with the orange quarters and garlic cloves. Turn on low and cook for 12 hours. Halfway through, flip the pork and add the rum.
  3. When done, remove the excess fat and shred the pork with a fork.
  1. Sandwich assembly
  2. Place the shredded cabbage in a salad spinner or a colander over a bowl. Sprinkle the salt over the cabbage and mix. Let sit for an hour, then rinse and squeeze/spin out the excess water. Transfer the cabbage to a sealable container. Add the vinegar and sugar and mix. Cover and store in the refrigerator for at least 30 minutes, until ready to use.
  3. Slice the banana bread to the thickness you prefer and butter both sides. Heat a pan over medium-high heat and cook the banana bread slices, turning once, until both sides are browned.
  4. Top one slice with the pulled pork and slaw and add the other slice. Serve with plantain or yucca chips, or any chips, or eat plain, and relish in your happiness.

See what other Food52ers are saying.

  • FrugalCat
  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • Bill

4 Reviews

Bill March 23, 2018
Care to suggest a banana bread recipe. The one i use is so cake-y, I don't think it would hold up to a sandwich at all.
Joy H. March 23, 2018
My favorite banana bread recipe is the one from the Flour Bakery cookbook by Joanne Chang:
FrugalCat March 23, 2018
Wow,this was ambitious. I did not make banana bread. But I did cook pork in my slow cooker with kosher salt, garlic, a quartered sour orange and Parrot Bay passionfruit rum. Then I made slaw with turbinado sugar, white balsamic vinegar, and kosher salt. I made sandwiches on buns and also wrapped pork and slaw in tortillas. A hit.
Joy H. March 23, 2018
Glad you liked it, but next time you *have* to try the banana bread combo, even if it’s storebought banana bread. It’s life changing!