Slow Cooker
Asian Pulled Pork
Green Onion Rice and Garlicky Baby Bok Choy
Ingredients
- 2 lb boneless pork shoulder, well trimmed
- ⅓ cup low-sodium soy sauce
- ⅓ cup distilled white vinegar
- 4 cloves garlic, minced
- 4 bay leaves
- 1 organic jalapeño pepper, seeded and minced
- 1 Tbsp pepper
Instructions
- Place pork in a 5- to 7-quart slow cooker. Top with soy sauce and vinegar. Sprinkle with garlic, bay leaves, jalapeño, and pepper.
- Cover and cook on LOW 8 hours or until pork is tender.
- Remove pork from cooker, and shred with 2 forks. Return shredded pork to cooker; cover and cook 30 minutes. Remove and discard bay leaves before serving over rice.
Side Dish Ingredients
- 1½ cups long-grain brown rice
- ¼ cup chopped green onions
- 2 Tbsp dark sesame oil
- 1½ lb baby bok choy, halved lengthwise
- 1 clove garlic, minced
- 1 tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions; stir in green onions.
- Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, salt and pepper. Cook, stirring occasionally, 6 minutes or until just tender.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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