Yum

This was quick and super easy to make last night. The ingredients were slightly off from true banh mi, but they were close enough.

Asian slow-cooker BBQ sandwiches:

2 to 3 pounds beef roast (also would work with pork shoulder)
1 package Campbell's Sweet Korean BBQ slow cooker sauce
~1 to 1.5 cups pre-shredded broccoli slaw mix (the bag of veggies, not anything that comes with sauce)
1 carrot, grated
a bunch of chopped cilantro to taste
1 jalapeno pepper
1 cucumber

1/2 c rice wine vinegar
1/4 c sugar
1/4 c water
rolls

Cook beef or pork according to the slow cooker sauce instructions (pour sauce over meat, cook on low for 7 hours for beef, probably longer for pork). When it is done, take it out and shred with 2 forks, then add back enough of the juice/sauce mix to make it a good consistency (not too soupy).

Before the meat is done:
chop jalapeno to rounds
mix together broccoli slaw mix and carrots
peel & slice cucumber

Heat rice vinegar, water & sugar in a small pan on the stove on med-high approx 2 minutes until sugar dissolves. Let cool. Pour in a ziplock with the carrot/broccoli mix, let sit for 30 min in the fridge, then add cilantro & jalapenos.

Serve meat in sandwich rolls topped with the slaw and the cucumbers.