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Name: Slow Cooker Pulled Pork Banh Mi Bowls
Yield: 8 servings
Ingredients: ¼ cup rice vinegar; 1 cucumber, thinly sliced; 1 carrot, thinly sliced; 3 lb pork shoulder roast; ½ tsp. salt + additional to taste, divided; Black pepper, to taste; 2 Tbsp garlic powder; 2 Tbsp ground ginger; 2 tsp red pepper flakes; 3 Tbsp fish sauce; 1 ½ limes (juice and zest of 1 + juice of ½, divided); 3 Tbsp less sodium soy sauce; 2 Tbsp + 1 tsp. honey, divided; ⅓ cup low sodium chicken broth; 1 jalapeño, thinly sliced; 1 red onion, thinly sliced; 4 cups cooked rice; Optional toppings: see Chef's Tips

Slow Cooker Pulled Pork Banh Mi Bowls

Banh Mi, a traditional Vietnamese sandwich, is getting a trendy makeover and being transformed into a bowl. We're serving it up with Forbidden Rice®, a purplish-black rice that is packed full of protein, fiber and iron. These Slow Cooker Pulled Pork Banh Mi Bowls make a satisfying meal piled high with whole grain rice, seasoned juicy pork and crisp pickled veggies.

Calories: 430per serving
Servings: 8people

Ingredients

¼ cup rice vinegar
1 cucumber, thinly sliced
1 carrot, thinly sliced
3 lb pork shoulder roast
½ tsp. salt + additional to taste, divided
Black pepper, to taste
2 Tbsp garlic powder
2 Tbsp ground ginger
2 tsp red pepper flakes
3 Tbsp fish sauce
1 ½ limes (juice and zest of 1 + juice of ½, divided)
3 Tbsp less sodium soy sauce
2 Tbsp + 1 tsp. honey, divided
⅓ cup low sodium chicken broth
1 jalapeño, thinly sliced
1 red onion, thinly sliced
4 cups cooked rice
Optional toppings: see Chef's Tips

Instructions

Liberally season the pork roast on all sides with salt and pepper, garlic, ginger and red pepper flakes. Place the pork into the bowl of a large slow cooker.
In a small bowl, whisk together fish sauce, lime juice and zest from 1 lime, soy sauce, 4 tsp. honey and broth. Pour over pork. Cover the slow cooker and cook on low for 8-10 hours, flipping the pork halfway through the cooking time.
Meanwhile, prepare the pickled vegetables. In a large bowl, whisk together 1 Tbsp. honey, ½ tsp. salt, rice vinegar and lime juice from ½ lime. Add sliced cucumber, carrot, jalapeño and red onion and toss to combine. Refrigerate for at least 30 minutes to allow flavors to come together.
Once pork is cooked, remove to a cutting board and reserve juices in the slow cooker.
Shred pork with two forks. (Optional step: Place shredded pork onto a baking sheet and broil on high until pork is crispy, about 5 minutes.) Toss shredded pork with reserved juices from the slow cooker.
To assemble the bowls, place ½ cup cooked rice in the bottom of each bowl. Top with pork, pickled vegetables and chopped cilantro. Drizzle with sriracha and hoisin, if desired.

Watch the Recipe

Slow Cooker Pulled Pork Banh Mi Bowls

Notes from the Kitchen

Chef's tip
Chef's Tip
Optional toppings: cilantro, sriracha, hoisin sauce
Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.

Nutrition

Per Serving: Calories 430 Total Fat 8g Cholesterol 105mg Sodium 1030mg Total Carbohydrate 48g Dietary Fiber 3g Total Sugars 10g Protein 40g Vitamin D 6% Calcium 4% Iron 15% Potassium 20%

Nutritional values are an approximation. Actual values may vary.

Slow Cooker Pulled Pork Banh Mi Bowls

Calories: 430per serving
Servings: 8people

Ingredients

¼ cup rice vinegar
1 cucumber, thinly sliced
1 carrot, thinly sliced
3 lb pork shoulder roast
½ tsp. salt + additional to taste, divided
Black pepper, to taste
2 Tbsp garlic powder
2 Tbsp ground ginger
2 tsp red pepper flakes
3 Tbsp fish sauce
1 ½ limes (juice and zest of 1 + juice of ½, divided)
3 Tbsp less sodium soy sauce
2 Tbsp + 1 tsp. honey, divided
⅓ cup low sodium chicken broth
1 jalapeño, thinly sliced
1 red onion, thinly sliced
4 cups cooked rice
Optional toppings: see Chef's Tips

Instructions

Liberally season the pork roast on all sides with salt and pepper, garlic, ginger and red pepper flakes. Place the pork into the bowl of a large slow cooker.
In a small bowl, whisk together fish sauce, lime juice and zest from 1 lime, soy sauce, 4 tsp. honey and broth. Pour over pork. Cover the slow cooker and cook on low for 8-10 hours, flipping the pork halfway through the cooking time.
Meanwhile, prepare the pickled vegetables. In a large bowl, whisk together 1 Tbsp. honey, ½ tsp. salt, rice vinegar and lime juice from ½ lime. Add sliced cucumber, carrot, jalapeño and red onion and toss to combine. Refrigerate for at least 30 minutes to allow flavors to come together.
Once pork is cooked, remove to a cutting board and reserve juices in the slow cooker.
Shred pork with two forks. (Optional step: Place shredded pork onto a baking sheet and broil on high until pork is crispy, about 5 minutes.) Toss shredded pork with reserved juices from the slow cooker.
To assemble the bowls, place ½ cup cooked rice in the bottom of each bowl. Top with pork, pickled vegetables and chopped cilantro. Drizzle with sriracha and hoisin, if desired.

Watch the Recipe

Slow Cooker Pulled Pork Banh Mi Bowls

Notes from the Kitchen

Chef's tip
Chef's Tip
Optional toppings: cilantro, sriracha, hoisin sauce
Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.

Nutrition

Per Serving: Calories 430 Total Fat 8g Cholesterol 105mg Sodium 1030mg Total Carbohydrate 48g Dietary Fiber 3g Total Sugars 10g Protein 40g Vitamin D 6% Calcium 4% Iron 15% Potassium 20%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Slow Cooker Pulled Pork Banh Mi Bowls

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition

Slow Cooker Pulled Pork Banh Mi Bowls

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Try a Swap

Nutrition