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Slow-Cooker Hawaiian Pork Rice Bowls

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. MORE+ LESS-

Ingredients

lb boneless pork shoulder roast

teaspoons liquid smoke

tablespoon coarse sea salt

cups fresh stir-fry vegetable mixture

1/4

cup teriyaki sauce

cups cooked white rice

cup chopped fresh pineapple

1/3

cup sliced green onion

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 670
Calories from Fat: 240

% Daily Value

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;