Slow Cooker Pulled Pork Bowls

Name: Slow Cooker Pulled Pork Bowls
Yield: 4 servings
Ingredients: 900g (2 lb) pork shoulder, in large chunks; 240g (1.25 cups) white rice, dry; 200g (3 cups) red cabbage, shredded; 60g (4 tbsp) soy sauce; 40g (2 tbsp) honey; 40g (2.5 tbsp) tomato paste; 12g (4 cloves) garlic, minced; 10g (2 tsp) fresh ginger, grated; 3 tbsp rice vinegar, 1 tsp smoked paprika, 1 tsp salt, black pepper; 2 spring onions, sliced

SERVES 4 · 8 HR SLOW · SLOW COOKER

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830
CALORIES: 46g
PROTEIN: 63g
CARBS: 43g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

900g (2 lb) pork shoulder, in large chunks
240g (1.25 cups) white rice, dry
200g (3 cups) red cabbage, shredded
60g (4 tbsp) soy sauce
40g (2 tbsp) honey
40g (2.5 tbsp) tomato paste
12g (4 cloves) garlic, minced
10g (2 tsp) fresh ginger, grated
3 tbsp rice vinegar, 1 tsp smoked paprika, 1 tsp salt, black pepper
2 spring onions, sliced

Method

Rub the pork with the salt, pepper and smoked paprika and put it in the cooker.
Whisk the soy, honey, tomato paste, garlic and ginger with 120ml / 1/2 cup water and pour over.
Low for 8 hours. Pork shoulder is forgiving - an extra hour will not hurt it, and an hour short will.
Toss the shredded cabbage with the rice vinegar and a pinch of salt and leave it to sit while the pork finishes. It goes bright pink and keeps its crunch.
Cook the rice: 240g to 480ml / 2 cups water, covered, 12 min, then 10 min off the heat.
Lift the pork out and shred it. Skim the fat off the top of the liquid left behind - shoulder gives up a lot.
Reduce the skimmed liquid in a pan for 5 min until it is syrupy, then toss the pork through it.
Build the bowls: rice, pork, a heap of the pickled cabbage, spring onion over the top.

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Tip: skim the fat before you reduce the sauce. Pork shoulder renders a great deal of it, and unskimmed the glaze goes greasy instead of glossy.

EquipmentSlow cooker, mixing bowls

KitMixing bowls

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KeepsFridge 4 days, freezer 3 months. The cabbage keeps 5 days on its own.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.