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Slow Cooker Asian Pork Bowls
with sauteed vegetables

Active: 35 min Total: 7 hr 35 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (175)
Gluten-free (14)
Paleo (19)
Vegetarian (23)

92 reviews

Wow! So Good! This is going in the rotation! The whole family approved and honestly this was such an easy after work meal to make.

By: Leah
Posted: Aug 27, 2020
Diet: Original
0 Helpful

Had guests and we all loved it! Excellent, filling, huge hit.

By: Debbie
Posted: Mar 02, 2020
Diet: Original
0 Helpful

Quite possibly my FAVORITE CookSmarts meal! Don't change a thing! ❤️❤️

By: Allison
Posted: Dec 01, 2019
Diet: Original
0 Helpful

The family loves it!

By: Jodie
Posted: Oct 28, 2019
Diet: Original
0 Helpful

This is SO yummy.

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

Sauce was too watery and bland. Don’t make this again

By: Grace
Posted: Jul 01, 2019
Diet: Vegetarian
0 Helpful