Slow-Cooker Hawaiian Pork Rice Bowls - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These delicious rice bowls come together with slow-cooked pork, steamed teriyaki vegetables and fresh pineapple.
Ingredients
- 3 lb boneless pork shoulder roast
- 2 teaspoons liquid smoke
- 1 tablespoon coarse sea salt
- 3 cups fresh stir-fry vegetable mixture
- 1/4 cup teriyaki sauce
- 6 cups cooked white rice
- 1 cup chopped fresh pineapple
- 1/3 cup sliced green onion
Instructions
- Spray 5- to 6-quart slow cooker with cooking spray. Place pork in slow cooker; drizzle liquid smoke on top of pork, and sprinkle with coarse sea salt. Cover and cook on Low heat setting 7 to 8 hours.
- Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage. Strain juices in slow cooker, and add 3/4 cup of strained juices to the shredded pork. Cover and keep warm.
- Meanwhile, in 10-inch nonstick skillet, heat 1/4 cup water and the vegetable mixture over medium-high heat. Cover and steam 5 minutes; add teriyaki sauce, and continue cooking uncovered about 2 minutes or until tender-crisp.
- Divide rice among 6 serving bowls; top each with 3/4 cup shredded pork, teriyaki vegetables, pineapple and green onion. Serve with additional teriyaki sauce, if desired. Any remaining pork can be refrigerated for another use.
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