Recipes and Cooking Vietnamese Pork Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 17, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 8 hrs Slow Cook Time: 10 hrs Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 fresh jalapeño chile peppers* 1 2.5 pound boneless pork shoulder roast 2 tablespoon packed brown sugar ½ teaspoon ground black pepper 1 medium onion, cut into thin wedges 2 cloves garlic, minced ¼ cup water 2 tablespoon fish sauce 2 tablespoon lime juice 8 whole wheat flour tortillas, warmed** 4 cup mesclun mix 1 cup halved cucumber slices 1 recipe Pickled Carrots ¼ cup snipped fresh cilantro Pickled Carrots ½ cup warm water 2 tablespoon white vinegar 1 tablespoon sugar ½ teaspoon salt 2 medium carrots, cut into thin bite-size strips Directions Cut one of the jalapeño peppers in half lengthwise. Thinly slice the remaining jalapeño pepper; wrap and chill sliced pepper until ready to serve. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. For rub, in a small bowl stir together brown sugar and pepper. Sprinkle rub evenly over meat; rub in with your fingers. Place meat in the cooker. Add halved jalapeño pepper, onion, and garlic. In a small bowl stir together the water, fish sauce, and lime juice. Pour over mixture in cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Using a slotted spoon, remove meat and onion from cooker; discard cooking liquid. Using two forks, pull meat apart into shreds. Stir onion into shredded meat. For each serving, spoon 2/3 cup of the shredded meat mixture onto a tortilla. Top with mesclun mix, cucumber, Pickled Carrots, cilantro, and sliced jalapeño pepper. Pickled Carrots In a small nonreactive bowl stir together the water, vinegar, sugar, and salt. Stir in carrots. Cover and chill for at least 8 hours. Use a slotted spoon for serving. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. **Tip: To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through. ICON: warm weather Rate it Print Nutrition Facts (per serving) 362 Calories 7g Fat 36g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 362 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 85mg 28% Sodium 966mg 42% Total Carbohydrate 36g 13% Total Sugars 10g Protein 37g Vitamin C 9.4mg 47% Calcium 60.6mg 5% Iron 2.9mg 16% Potassium 725mg 15% Folate, total 32.3mcg Vitamin B-12 1.3mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.