Slow-Cooker Hawaiian Pork Rice Bowls

Name: Slow-Cooker Hawaiian Pork Rice Bowls
Prep time: 40 min
Total time: 7 h 40 min
Yield: 6
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

5 Ratings

5 Reviews

Kitchen Tested

Prep 40 min
Total 7 hr 40 min
Ingredients 8
Servings 6

These delicious rice bowls come together with slow-cooked pork, steamed teriyaki vegetables and fresh pineapple.

By Pillsbury Kitchens

Updated September 20, 2016

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.

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 Facts

Serving Size: 1 Serving

Calories: 670

Calories from Fat: 240

Total Fat: 27g; 41%

Saturated Fat: 9g; 47%

Trans Fat: 0g

Cholesterol: 140mg; 47%

Sodium: 2340mg; 97%

Potassium: 860mg; 25%

Total Carbohydrate: 54g; 18%

Dietary Fiber: 2g; 9%

Sugars: 6g

Protein: 52g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 30%; 30%

Calcium: 6%; 6%

Iron: 25%; 25%

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;