Slow Cooker Asian Pork Bowls
with sauteed vegetables
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.
Ingredients
- 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
- 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
Prep
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Shallots / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make sauce - Combine tomato paste, chili garlic sauce, aminos, toasted sesame oil, vinegar, and honey. (Can be done up to 5 days ahead)
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Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
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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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Make
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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.
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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.
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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.
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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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