Slow Cooker Teriyaki Pork and Rice Bowls
Equipment
- Slow Cooker
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 2 pounds boneless pork shoulder, cut into large chunks
- ¾ cup teriyaki sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups cooked white rice
- 2 cups steamed broccoli florets
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Place the pork shoulder chunks into the slow cooker. In a small bowl, stir together the teriyaki sauce, honey, minced garlic, and grated ginger until combined. Pour the sauce over the pork and turn the pieces to coat them evenly.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is very tender and pulls apart easily with a fork.
- Remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the sauce in the slow cooker and stir to coat it thoroughly.
- Spoon the cooked white rice into four bowls. Top each bowl with a generous portion of the saucy pork and an equal amount of steamed broccoli florets.
- Finish each bowl with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
For the best texture, use pork shoulder rather than a lean cut. If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers keep well in the refrigerator for up to three days and reheat nicely with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Measuring Cups, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Measuring Cups, Knife, Cutting Board