Slow Cooker Shredded Lemongrass Pork Bowls Recipe

Slow Cooker Shredded Lemongrass Pork Bowls will become a dinner staple! A fun build-a-bowl night for the whole table.

INGREDIENTS

for the pork: – 3.5 lbs. boneless pork shoulder, cut into 4 piece – 2 teaspoons kosher salt – 2 teaspoons garlic powder – ½ teaspoon freshly ground black papper – 2 tablespoons avocado oil (IP method only) – 4 cloves garlic, smashed – 2 stems lemongrass, outer leaves removed, smashed, and minced – 1 inch piece of fresh ginger, grated – 1 cup low-sodium chicken stock – 1 tablespoon fish sauce – ¼ cup coconut amino – 2 tablespoons fresh lime juice – 2 tablespoons rice vinegar for the pickled veggies: – 1 cup matchstick carrot – ½ red onion thinly sliced – 1 Fresno chile thinly sliced – ½ cup rice vinegar – ½ teaspoon kosher salt

INGREDIENTS

for the sauce: – 2 tablespoons fish sauce – 6 tablespoons coconut amino – 2 tablespoons rice vinegar – 2 tablespoons fresh lime juice – 3 tablespoons coconut sugar (omit for Whole30) for the spicy mayo: – ½ cup avocado oil mayo – 2 tablespoons sriracha (I used Yellowbird Sriracha for Whole30) – 2 cloves garlic, minced – 2 tablespoons lime juice – ¼ teaspoon kosher salt for serving: – 2 cups cooked cauliflower rice or jasmine rice – 4 cups finely shredded cabbage – ½ cup chopped fresh mint – ½ cup chopped fresh cilantro

INSTRUCTIONS

instructions for slow cooker:- Season pork on all sides with salt, garlic powder, and pepper and dry with paper towels. Save.

Step 1

In the slow cooker, add garlic, lemongrass, ginger, chicken stock, fish sauce, coconut aminos, lime juice, and rice vinegar. Mix well. Adding seasoned pork. Cook low 8–10 hours or high 4–6 hours covered.

Step 2

After cooling, shred pork with two forks on a large rimmed baking sheet. Make sauces and seasonings (see “both methods”) while meat cooks.

Step 3

Instant pot instructions:- Season pork on all sides with salt, garlic powder, and pepper and dry with paper towels. Save. Put avocado oil in the Instant Pot and press “sauté”. Lemongrass, ginger, hot garlic.

Step 4

 Sauté 1-2 minutes until fragrant. The Instant Pot "cancel" button. Pour chicken stock, fish sauce, coconut aminos, lime juice, and rice vinegar over seasoned meat. Valve seal. Lid click.

Step 5

An hour of “manual” cooking. Remove lid after 10 minutes of natural steam. After cooling, shred pork on a large, rimmed baking sheet with two forks. Make sauces and seasonings (see “both methods”) while meat cooks.

Step 6

Pickle veggies:- Mix carrots, red onion, Fresno chile, rice vinegar, and salt. Keep cold until serving. Sauce-making:- Mix fish sauce, coconut aminos, rice vinegar, lime juice, and coconut sugar in a small bowl.

Step 7

Make mayo spicy:- Mix mayo, sriracha, garlic, lime juice, and salt in a small bowl. Keep mixture until serving. assemble:- Mix ½ cup of saved cooking liquid and sauce with shredded pork on the sheet. Spread juice evenly using tongs.

Step 8

Pork sheet placed on top “high” broiler rack. Crispy pig edges come from 6-9 minutes of broiling. Serve bowls with cauliflower rice, shredded pork, pickled veggies, cabbage, mint, cilantro, and spicy mayo!

Step 9

Also See

Herby Chicken Thighs With Smashed Chive And Onion Potatoes Recipe