Slow Cooker Shredded Lemongrass Pork Bowls

These Slow Cooker Shredded Lemongrass Pork Bowls are sure to become a regular on your dinner table! Perfect for a build-a-bowl night that the whole table will love.

The crisped pork paired with spicy mayo and pickled veggies is a combination I cannot get enough of! But, please don’t let the ingredient list overwhelm you. You’ll get the pork in the slow cooker then you can work on the other elements as your pork cooks away.

Slow Cooker Shredded Lemongrass Pork Bowls Ingredients: for the pork

• Boneless Pork Shoulder
• Salt and Pepper
• Garlic Powder
• Avocado Oil: Instant Pot Only!
• Garlic
• Lemongrass
• Fresh Ginger
• Low-Sodium Chicken Broth
• Fish Sauce
• Coconut Aminos
• Fresh Lime Juice
• Rice Vinegar
• Plus, a few more ingredients for the pickled veggies, sauce, and serving!

Slow Cooker Shredded Lemongrass Pork Bowls Step-by-Step: Slow cooker method

Step One: Prepare the Pork

Pat dry then season pork. Next, add the garlic, lemongrass, ginger, chicken stock, fish sauce, coconut aminos, lime juice, and rice vinegar to the bottom of the slow cooker. Whisk to combine. Nestle in the seasoned pork. Cover and cook on high for 4 to 6 hours, or low for 8 to 10.

Step Two: Make the Pickled Veggies

While the pork cooks, make the pickled veggies. In a bowl, combine the carrots, red onion, Fresno chile, rice vinegar, and salt. Toss to coat and set aside or refrigerate until ready to serve.

Step Three: Make the Sauce

In a small bowl, whisk together the fish sauce, coconut aminos, rice vinegar, lime juice, and coconut sugar (if using). Set aside until the pork is ready.

Step Four: Make the Mayo

In a small bowl, add the mayo, sriracha, garlic cloves, lime juice, and salt. Mix to combine and set aside until ready to serve.

Step Five: Shred the Pork

When the cooking time is complete, transfer the cooked pork to a large, rimmed baking sheet. Allow it to cool slightly before shredding with two forks.

Step Five: crisp the Pork

Next, add ½ cup of the reserved cooking liquid and the sauce. Using tongs, toss to combine so that the juices are evenly distributed. Turn the broiler on “high” and place the sheet with the pork on the highest rack. Watching carefully, broil for 6-9 minutes, until the edges of the pork are brown and crispy.

Step Six: Assemble Bowsl and Enjoy!

To build your bowls, add a bed of cauliflower or jasmine rice, some shredded pork, some pickled veggies, shredded cabbage, mint, cilantro, and a drizzle of spicy mayo!

Slow Cooker Shredded Lemongrass Pork Bowls Recipe FAQ:

For more pork recipes:

Cuban-Inspired Pulled Pork with Mojo

BBQ Glazed Pork Tenderloin with Avocado Crema

Instant Pot Whole30 BBQ Pulled Pork

Print

Slow Cooker Shredded Lemongrass Pork Bowls

Whole30, Dinner, Gluten-Free, Dairy-Free, Paleo Instant Pot Time: 1 Hour 25 Minutes

Total Time 8 hours hours

Servings 4 to 6

Author Alex Snodgrass

Ingredients

For the Pork:

• 3.5 lbs. boneless pork shoulder, cut into 4 pieces
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• ½ teaspoon freshly ground black pepper
• 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 aminos
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar

For the Pickled Veggies:

• 1 cup matchstick carrots
• ½ red onion thinly sliced
• 1 Fresno chile thinly sliced
• ½ cup rice vinegar
• ½ teaspoon kosher salt

For the Sauce:

• 2 tablespoons fish sauce
• 6 tablespoons coconut aminos
• 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

SLOW COOKER INSTRUCTIONS:

• Pat the pork very dry with paper towels and season with salt, garlic powder, and pepper on all sides. Set aside.
• In the bottom of a slow cooker, add the garlic, lemongrass, ginger, chicken stock, fish sauce, coconut aminos, lime juice and rice vinegar. Whisk to combine. Nestle in the seasoned pork. Cover and cook on high for 4 to 6 hours, or low for 8 to 10.
• When the cook time is complete, transfer the cooked pork to a large, rimmed baking sheet and allow to cool before shredding with two forks.
• While the pork is cooking, assemble your condiments and sauces (see below for “both methods”).

INSTANT POT INSTRUCTIONS:

• Pat the pork very dry with paper towels and season with salt, garlic powder, and pepper on all sides. Set aside.
• In an Instant Pot, add the avocado oil and set to the “sauté” function. Once hot, add the garlic cloves, lemongrass, and ginger. Sauté until fragrant, 1-2 minutes. Hit “cancel” on the Instant Pot. Nestle in the seasoned pork, and pour over the chicken stock, fish sauce, coconut aminos, lime juice, and rice vinegar. Secure the lid until it clicks with the valve set to “seal.” Using the “manual” setting, cook for 1 hour. Once the time is up, allow the steam to release naturally for about 10 minutes before removing the lid. Transfer the cooked pork to a large, rimmed baking sheet and allow to cool before shredding with two forks.
• While the pork is cooking, assemble your condiments and sauces (see below for “both methods”).

FOR BOTH METHODS:

Make the Pickled Veggies:

• In a bowl, combine the carrots, red onion, Fresno chile, rice vinegar, and salt. Toss to coat and set aside or refrigerate until ready to serve

Make the Sauce:

• In a small bowl, whisk together the fish sauce, coconut aminos, rice vinegar, lime juice, and coconut sugar (if using).

Make Spicy Mayo:

• In a small bowl, add the mayo, sriracha, garlic cloves, lime juice, and salt. Mix to combine and set aside until ready to serve.

Assemble:

• To the sheet with the shredded pork, add ½ cup of the reserved cooking liquid and the sauce. Using tongs, toss to combine so that the juices are evenly distributed.
• Turn the broiler on “high” and place the sheet with the pork on the highest rack. Watching carefully, broil for 6-9 minutes, until the edges of the pork are brown and crispy.
• To build your bowls, add a bed of cauliflower rice, a scoop of shredded pork, a few forkfuls of pickled veggies, shredded cabbage, mint, cilantro, and a drizzle of spicy mayo!

Photography by Eat Love Eats.

The post Slow Cooker Shredded Lemongrass Pork Bowls appeared first on The Defined Dish.