Slow Cooker Hoisin Pork Noodle Bowls
with sauteed bok choy

Name: Slow Cooker Hoisin Pork Noodle Bowls
Cook time: 455 min
Total time: 455 min
Yield: 4
Ingredients: 3 Tbsp Ketchup; 3 Tbsp Hoisin sauce, gluten-free (look for this sweet Chinese sauce in the international aisle); 2 tsp Tamari; 2 tsp Chili garlic sauce; 1 tsp Vinegar, rice; 2 1/2 lbs Pork, boneless shoulder roast (sometimes labeled pork butt); 1 tsp Coriander, ground; 1 tsp Salt; 1 tsp Garlic powder; 1/2 tsp Black pepper; 3/4 cup Stock, any type; 2 cloves Shallots, diced; 6 oz Noodles, rice (sub soba noodles); 8 oz Bok choy, baby, chopped, leaves and stems separate (sub regular bok choy or cabbage); 1 Limes, wedges; 1 Tbsp Oil, cooking; 2 tsp Oil, toasted sesame; ~3 cups Slow Cooker Hoisin Pork (ingredients listed separately); 1 tsp Sesame seeds, white; for serving Hot sauce (opt)

Active: 35 Total: 455

Original GF Paleo Vegetarian

This Asian-inspired pulled pork is a sweet and savory topping for noodle bowls. It's as good as take-out and pretty much cooks itself thanks to the slow cooker.
Smarts: Make a double batch of pork to use the leftovers for fresh salads on Wednesday.

Ingredients

Metric

Servings:

Slow Cooker Hoisin Pork (for 2 nights):

Ketchup - 3 Tbsp
Hoisin sauce, gluten-free - 3 Tbsp (look for this sweet Chinese sauce in the international aisle)
Tamari - 2 tsp
Chili garlic sauce - 2 tsp
Vinegar, rice - 1 tsp
Pork, boneless shoulder roast - 2 1/2 lbs (sometimes labeled pork butt)
Coriander, ground - 1 tsp
Salt - 1 tsp
Garlic powder - 1 tsp
Black pepper - 1/2 tsp
Stock, any type - 3/4 cup

Pork Noodle Bowls:

Shallots - 2 cloves , diced
Noodles, rice - 6 oz (sub soba noodles)
Bok choy, baby - 8 oz , chopped, leaves and stems separate (sub regular bok choy or cabbage)
Limes - 1 , wedges
Oil, cooking - 1 Tbsp
Oil, toasted sesame - 2 tsp
Slow Cooker Hoisin Pork (ingredients listed separately) - ~3 cups
Sesame seeds, white - 1 tsp
Hot sauce (opt) - for serving

Prep

Shallots - Slice shallots. (Can be done up to 5 days ahead)
Make sauce - Combine ketchup, Hoisin sauce, Tamari, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
Slow-cook pork - This makes enough for 2 nights. Place pork into the bowl of a slow cooker. Rub on top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock to slow cooker. Cook pork on low for 7 to 8 hours. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

When pork is tender and cooked through, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of slow cooker (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to slow cooker and add sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
Heat a wok or large skillet with cooking oil over medium heat. Add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. Add noodles and toasted sesame oil to pan and toss everything together until noodles are warmed through.
Divide noodles between bowls. Top with pork and sauce (reserve half the pork and sauce for Wednesday).
Finish noodle bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

Reviews

Ratings

0 reviews