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Slow Cooker (or not) Asian Pork Bowls
with sauteed vegetables

Active: 35 Total: 575
Savory and slightly sweet, the sauce adds big flavor to these Asian-inspired pork and vegetable bowls. This recipe was also featured in 2018.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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 (enough for 2 nights) - 2 1/2 lbs (also called '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 - 10 oz, chopped
  • 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 Hoisin Pork (ingredients listed separately) - ~3 cups
  • Sesame seeds, white - 1 tsp
  • Hot sauce (opt) - for serving

Nutrition Facts

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Choose Cooking Method

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. Slow cook pork - (This makes enough for 2 nights.) Place pork into the bowl of a slow cooker. Rub top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock. Cook pork on low for 9 to 10 hours or high for 5 to 6 hours (Can be done 1 day ahead)
  4. Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)

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Make

  1. When pork is done cooking, 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 fold in 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, sauce (reserve half for Wednesday), and sesame seeds. Serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

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)

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Make

  1. Heat oven to 300F / 149C.
  2. Heat some oil in an oven-safe Dutch oven over medium heat. Add pork and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side.
  3. Pour stock around pork and cover with a lid. Transfer to heated oven. Roast, covered, until meat is very tender and falling apart, 2 ½ to 3 hours.
  4. When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of Dutch oven (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to Dutch oven and fold in sauce. If it seems dry, you can add a bit of the cooking liquid back in. Toss to combine. Leave meat in the Dutch oven with the lid on to keep it warm.
  5. 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.
  6. 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.
  7. Divide vegetables between bowls. Top with pork, sauce (reserve half for Wednesday), and sesame seeds. Serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

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)

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Make

  1. (This makes enough pork for 2 nights.) Place pork into the bowl of an Instant Pot. Rub top and sides with ground coriander, salt, garlic powder, and black pepper. Add stock, lifting the meat to insure some liquid is underneath.
  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 60 minutes. Let pressure release naturally for 15 minutes and then manually release any remaining pressure.
  3. When pork is done cooking, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain cooking liquid out of Instant Pot (save it for another purpose - it is super flavorful and makes a great stock for soup). Return shredded pork to Instant Pot and fold in 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 Instant Pot on the warm setting.
  4. 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.
  5. 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.
  6. Divide vegetables between bowls. Top with pork, sauce (reserve half for Wednesday), and sesame seeds. Serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (76)
Gluten-free (6)
Paleo (2)
Vegetarian (13)

Most Helpful

Tasty and easy - the most complicated bit was remembering to defrost the meat and start the slow cooker. If I were to make it again, I'd use more bok choy, but I tend to want more greens in my recipes than cooksmarts does.

By: Marie
Posted: Feb 17, 2021
Diet: Original
1 Helpful

61 reviews

Pretty good flavor. With Cook Smarts recipes, as I am realizing, you should boost the sauce qty by 50-100%.

By: Travis
Posted: Oct 21, 2022
Diet: Original
0 Helpful

made it in the oven and it is SO good! I over cooked the bok choi but next time i'll know : )

By: Zivi
Posted: Jul 01, 2021
Diet: Original
0 Helpful

Loved this! I made the pork during meal prep over the weekend. Then put it in the slow cooker on low all day before making dinner. I've done that before with roasts and our family always likes it better that way.

By: Jennifer
Posted: Mar 26, 2021
Diet: Original
0 Helpful

subbed cabbage since we don't love bok choy. super easy and quite tasty.

By: Kayla
Posted: Mar 17, 2021
Diet: Vegetarian
0 Helpful

Great! Just wanted more veg!

By: Jackie
Posted: Mar 13, 2021
Diet: Original
0 Helpful

I was excited to make this again and it did not disappoint. Used skinny rice noodles that I had, added broccoli and green onions to boost the greens. Easy in the Instapot.

By: Christine
Posted: Mar 11, 2021
Diet: Gluten-free
0 Helpful