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Slow Cooker Pulled Pork over Portobellos
with slaw / roasted Brussels sprouts

Active: 45 Total: 465
We've changed things up a bit for this slow cooker pulled pork that has a tropical twist. These portobello mushrooms were last featured in 2018, but this time we're serving chili garlic Brussels sprouts on the side for a more seasonal vegetable and making the slaw extra fast with a store-bought coleslaw mix.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.


Hawaiian Pulled Pork and Slaw over Portobellos:
  • Mushrooms, portobellos - 4 (stems removed, gills scraped out)
  • Cilantro leaves - 3 Tbsp , chopped
  • Coleslaw mix - 8 oz
  • Vinegar, rice - 1 Tbsp
  • Fish sauce - 2 tsp (sub Bragg's / coconut aminos)
  • Hawaiian pulled pork (ingredients listed separately) - ~3 cups
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
Roasted Chili Garlic Brussels Sprouts:
  • Brussels sprouts - 1 lb , trimmed and halved
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp


  1. Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
  2. 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)
  3. Portobellos - Remove stems and scrape out the gills. (Can be done up to 3 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 - Chop cilantro. Combine coleslaw mix and cilantro 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. Toss Brussels sprouts with cooking oil, chili garlic sauce (portion for Brussels sprouts), and sesame seeds. Season with some salt. Spread out on a sheet pan. Transfer to oven and roast, shaking the pan halfway through cooking, until tender and golden brown, 20 to 25 minutes.
  3. When Brussels sprouts are about halfway done with cooking, place portobellos onto a second sheet pan and brush on both sides with some oil. Season with some salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes.
  4. 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.
  5. Give slaw a stir and season with some salt.
  6. Dab portobellos with paper towels to remove any excess moisture.
  7. Top portobellos with pulled pork (reserve the remainder of the pork for Thursday) and slaw. Enjoy with Brussels sprouts on the side.



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