We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    354
  • Email
    0
  • Facebook
    354

Slow-Cooker Hawaiian Pork Rice Bowls

(1)
  1 reviews
  • 40 min prep time
  • 7 hr 40 min total time
  • 8 ingredients
  • 6 servings
  • Pinterest
    354
  • Facebook
    354
  • Save
    0
  • Email
    0
  • Print
    0

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

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

Toasted sesame seed is a nice addition to these rice bowls.

Frozen rice steam packages are sold in the freezer aisle and are a quick and easy way to make hot rice.

Leftover shredded pork is also great in tacos.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
723.7
Calories from Fat
240
% Daily Value
Total Fat
28.7g
44%
Saturated Fat
10.0g
50%
Trans Fat
0g
Cholesterol
140.6mg
47%
Sodium
1784.2mg
74%
Total Carbohydrate
65.4g
22%
Dietary Fiber
3.0g
12%
Sugars
4.6g
Protein
46.5g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
32.60%
33%
Calcium
6.70%
7%
Iron
34.30%
34%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved