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Hawaiian Pulled Pork over Portobellos
with Napa cabbage slaw / sesame asparagus

Active: 45 min Total: 7 hr 45 min
Saucy pulled pork gets a Hawaiian touch with a sweet-savory sauce. For a paleo-friendly version of "sliders," pile the pork on roasted portobello mushroom caps with a tangy slaw on top.


Hawaiian Pulled Pork (for 2 nights):
  • Tomato paste - 3 Tbsp
  • Lime juice - 2 tsp
  • Bragg's / coconut aminos - 2 Tbsp + 2 Tbsp
  • Honey - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Oil, toasted sesame - 1 tsp
  • Pork, boneless shoulder roast - 2 1/2 lbs (sometimes labeled pork butt)
  • Stock, any type - 1/2 cup
Hawaiian Pulled Pork and Slaw over Portobellos:
  • Mushrooms, portobellos - 4 (stems removed, gills scraped out)
  • Cabbage, Napa - 6 oz , shredded
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Vinegar, rice - 1 Tbsp
  • Fish sauce - 2 tsp (sub Bragg's / coconut aminos)
  • Hawaiian pulled pork (ingredients listed separately) - ~3 cups
Sesame Asparagus:
  • Asparagus - 1 lb , trimmed and chopped
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp


  1. Make sauce - Whisk together tomato paste, lime juice, first part of aminos, honey, chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)
  2. Portobellos / Asparagus - Remove stems and scrape out the gills of portobellos. Chop asparagus. Store separately. (Can be done up to 3 days ahead)
  3. Napa cabbage / Green onions - Prep as directed and combine. (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. Top with second part of aminos and stock. Season the top of the pork with some salt and black pepper. Cook pork on low for 7 to 8 hours. (Alternatively, cook pork with aminos and stock in a covered Dutch oven at 350F / 177C until it shreds easily with a fork, ~2 hours.) (Can be done up to 2 days ahead)
  5. Make slaw - Combine Napa cabbage and green onions with rice vinegar, and fish sauce. (Can be done up to 1 day ahead)

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  1. Heat oven to 425F / 218C degrees.
  2. Place portobellos onto a sheet pan and brush on both sides with some oil. Season with some salt and pepper. Transfer to oven and roast for 12 to 15 minutes.
  3. When pork is tender and cooked through, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain all but 1/4 cup / 59 mL of cooking liquid (for 4 servings, adjust if customizing) out of the slow cooker. Return shredded pork to slow cooker and add sauce. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
  4. Heat a wok with cooking oil over high heat. Add asparagus and saute until tender and starting to brown in spots, 3 to 6 minutes (depending on thickness of stalks). Add chili garlic sauce (portion for asparagus) and saute for 1 minute more.
  5. Remove asparagus from heat and season with some salt. Top with sesame seeds.
  6. Give slaw a stir and season with some salt.
  7. Top portobellos with pulled pork (reserve the remainder of the pork for Wednesday) and slaw. Enjoy with asparagus on the side.



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