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Slow Cooker (or not) Hawaiian Pulled Pork over Portobellos
with tangy slaw / sesame asparagus

Active: 45 Total: 465

The sweet and savory Hawaiian-inspired pork was an instant hit when we last featured this meal in 2018. We have updated the recipe with a shortcut to use coleslaw mix instead of Napa cabbage for the slaw.
Smarts: Tonight's meal makes enough pork to use the leftovers in Wednesday's meal.
Cooking methods: This recipe includes instructions for using the Instant Pot, oven, or slow cooker. Select your preferred method. (Be sure to allow at least 2 hours if cooking in the oven and / or cook the pork ahead.)

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
Hawaiian Pulled Pork (for 2 nights):
  • Tomato paste - 3 Tbsp
  • Lime juice - 2 tsp
  • Bragg's / coconut aminos - 2 Tbsp + 2 Tbsp
  • Honey - 1 tsp
  • 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
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Coleslaw mix - 10 oz
  • Vinegar, rice - 2 tsp
  • Lime juice - 2 tsp
  • Fish sauce - 2 tsp
  • Hawaiian Pulled Pork (ingredients listed separately) - ~3 cups

Choose Cooking Method

Prep

  1. Make sauce - Whisk together tomato paste, lime juice (portion for pork), 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. 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. (Can be done up to 2 days ahead)

  4. Green onions - Chop and combine green and white parts. (Can be done up to 2 days ahead)

  5. Make slaw - Combine coleslaw mix and green onions with rice vinegar, lime juice (portion for slaw), and fish sauce. Stir well. (Can be done up to 1 day ahead)

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Make

  1. When pork is nearly finished cooking, 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 done cooking, 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.

Prep

  1. Make sauce - (If prepping right before cooking, get oven heating before continuing with prep.) Whisk together tomato paste, lime juice (portion for pork), 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. Green onions - Chop and combine green and white parts. (Can be done up to 2 days ahead)

  4. Make slaw - Combine coleslaw mix and green onions with rice vinegar, lime juice (portion for slaw), and fish sauce. Stir well. (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 350F / 177C.

  2. (This makes pork enough for 2 nights.) Heat a Dutch oven with a thin layer of cooking oil (not in ingredients list). Add pork to heated oil and sear on all sides, seasoning it with some salt and pepper as it cooks, 8 to 10 minutes total. 

  3. Pour second part of aminos and stock around pork. Cover with a lid and transfer to the oven. Roast pork, covered, until pork can easily be shredded with a fork, ~2 hours.

  4. When pork is finished cooking carefully remove it from the oven. Increase oven's heat to 425F / 218C degrees.

  5. 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.

  6. Transfer pork 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 dutch oven. Return shredded pork to dutch oven and add sauce. Toss to combine. Cover with lid to keep warm.

  7. 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.

  8. Remove asparagus from heat and season with some salt. Top with sesame seeds.

  9. Give slaw a stir and season with some salt.

  10. Top portobellos with pulled pork (reserve the remainder of the pork for Wednesday) and slaw. Enjoy with asparagus on the side.

Prep

  1. Make sauce - Whisk together tomato paste, lime juice (portion for pork), 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. Green onions - Chop and combine green and white parts. (Can be done up to 2 days ahead)

  4. Make slaw - Combine coleslaw mix and green onions with rice vinegar, lime juice (portion for slaw), and fish sauce. Stir well. (Can be done up to 1 day ahead)

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Make

  1. (This makes enough pork for 2 nights.) Place pork into the bowl of an Instant Pot. Top with second part of aminos and stock. Season the top of the pork with some salt and black pepper. 

  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 nearly finished cooking, heat oven to 425F / 218C degrees.

  4. 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.

  5. When pork is done cooking, 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 bowl of the Instant Pot. Return shredded pork to the bowl and add sauce. Toss to combine. Leave meat in the bowl of the Instant Pot on the warm setting.

  6. 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.

  7. Remove asparagus from heat and season with some salt. Top with sesame seeds.

  8. Give slaw a stir and season with some salt.

  9. 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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