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Slow Cooker Asian Pork Bowls
with sauteed vegetables

Active: 35 Total: 455

This Asian-inspired pulled pork and vegetable bowls are 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.



Slow Cooker Asian Pork (for 2 nights):
  • Tomato paste - 3 Tbsp
  • Chili garlic sauce - 2 tsp
  • Bragg's / coconut aminos - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Vinegar, rice - 1 tsp
  • Honey - 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
Sauteed Vegetables:
  • Shallots - 2 cloves , diced
  • Broccoli florets - 10 oz
  • Bok choy, baby - 8 oz , chopped, leaves and stems separate (sub regular bok choy or cabbage)
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Slow Cooker Asian Pork (ingredients listed separately) - ~3 cups
  • Hot sauce (opt) - for serving


  1. Shallots / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make sauce - Combine tomato paste, chili garlic sauce, aminos, toasted sesame oil, vinegar, and honey. (Can be done up to 5 days ahead)

  3. Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)

  4. 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)

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  1. 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.

  2. Heat a wok or large skillet with cooking oil over medium heat. Add broccoli with some salt and saute until tender, 4 to 6 minutes.

  3. To broccoli, add shallots and bok choy stems and saute until tender. Add bok choy leaves with some salt and saute for 1 minute more. 

  4. Divide vegetables between bowls. Top with pork and sauce (reserve half for Wednesday). Serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!



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