Slow Cooker Teriyaki Pulled Pork Bowls

recipe and image from here

I'm making this is the crock pot today, planning to try the coconut rice,

having Swiss chard, a salad bar and 

Pineapple-upside Down Cake make by Ian.

 I'm going on an overnight field trip with Ian's class 
of 4th/5th grades (+ two other classes), 
and hope to have these 'planned-overs' on the day we return.

Slow Cooker Teriyaki Pulled Pork Bowls
3.5 to 4 lbs. pork shoulder, butt roast, or loin roast, cut into 2″ cubes
1 sweet onion, halved and thinly sliced

1/2 c. pineapple juice
3/4 c. tamari or soy sauce
1/2 c. brown sugar
1/4 c. rice vinegar
2 T. fresh ginger, minced
4 cloves fresh garlic, minced
1 T. red chili paste (such as sambal oelek), or to taste
2 t. sesame oil

For serving:
Coconut rice, warmed (see recipe below)
Coleslaw (see recipe below)
4 c. fresh pineapple, diced or cut into tidbits
2 large ripe avocados, diced
Sriracha sauce

1. Place pork in slow cooker along with the sliced onion.
2. In a bowl whisk together pineapple juice, tamari or soy sauce, brown sugar, rice vinegar, ginger, garlic, chili paste, and sesame oil. Pour the mixture over the pork. Place lid on slow cooker and set to LOW for 6-8 hours or HIGH for 3-4 hours.
3. Shred the pork with two forks and allow the meat to absorb some of the sauce.

4. To serve, spoon some coconut rice into bowls. Top with some of the shredded pork, a spoonful of the coleslaw, some diced pineapple and avocado, and a drizzle of Sriracha. Serve immediately.


Coconut Rice
1 T. coconut oil or avocado oil
2 c. white rice (long or short grain, according to preference)
1-1/2 c. light coconut milk (one 15-oz. can)

2-1/2 c. water
1 t. salt

1. In a 3 to 4 q.t pan, heat coconut oil over medium-high heat until shimmering. Add the rice and cook, stirring constantly, to toast the rice. When most of the grains have turned opaque, add the light coconut milk, water, and salt. Stir and allow to come to a boil, then lower heat, cover pan, and cook for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked through.
2. Fluff with a fork before serving. Makes 6-8 servings

Asian Lime Juice Slaw
6 c. shredded cabbage (can do green, red, napa, or a combination)1 c. shredded carrots
1/4 c. green onions, thinly sliced
2 T. fresh lime juice
1 T. honey or brown sugar
1 T. oil (preferably flavorless like avocado)
2 t. sesame oil
1 T. sesame seeds
1/4 t. salt

1. Place cabbage, carrots, and green onions in a large bowl.
2. In a small bowl, stir together lime juice, honey or brown sugar, and oils. Pour over the cabbage and carrots. Toss to coat. Sprinkle with the sesame seeds and season with salt; toss again. Taste and adjust seasonings, if needed, to taste. The slaw will lose volume and become more tender and flavorful after adding the dressing.
3. Cover and refrigerate until ready to serve. Will keep for 3-4 days in the refrigerator.