Pork Banh Mi Bowls

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner while pork loin offers a more affordable option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: coconut aminos

Soy sauce is lower in calories, and coconut aminos is a gluten-free alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa offers more protein, while bulgur is a budget-friendly grain.

Welcome to the kitchen, introducing the recipe for slow cooker pulled pork Banh Mi Bowls.

Prepare the seasoning rub for the pork roast with red pepper flakes, garlic powder, ground ginger, salt, and pepper.

Whisk the seasoning together and apply it to the pork roast in a slow cooker bag.

Mix the broth in the same bowl with chicken broth, fish sauce, honey, lime zest, and lime juice from one lime.

Pour the broth mixture over the seasoned pork in the slow cooker, cover, and set to cook on low for 8-10 hours or high for 4-6 hours, turning the pork halfway through.

Prepare the pickled vegetables by mixing honey, lime juice, salt, and rice vinegar for the brine.

Slice carrots, red onion, cucumbers, and jalapenos, adding them to the brine and tossing to combine.

Let the pickled vegetables sit for about 30 minutes to soften and develop flavor.

Shred the cooked pork, returning it to the broth for tenderness or broiling it on a sheet pan for a crispy texture.

Cook one cup of forbidden rice with 2 1/4 cups of water in a pot or rice cooker.

Assemble the bowls with the rice, shredded pork, and pickled vegetables, adding garnishes like fresh cilantro or sriracha if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens