Slow Cooker Bahn Mi 16x9 v2.jpg

Slow Cooker Asian Pulled Pork w/ Coconut Rice

Ready in 4 hours & 25 minutes - 10 hours & 25 minutes (25 Minutes Active Cook Time)  |  Gluten-Free


Unpack Your Kit Ingredients

SLOW COOKER INGREDIENTS:
Italian extra virgin olive oil packets* (Rustico)
local bone-in pork steaks (Circle B Ranch)
quartered yellow onion
garlic cloves
jalapeños
coconut aminos
sugar
rice wine vinegar
organic beef broth (Clearly Organic)
sweet & spicy sauce (Happy Food Co)

COCONUT RICE INGREDIENTS:
organic coconut oil
chopped white onion
jasmine blend rice (InHarvest)
unsweetened shredded coconut
coconut milk
sliced green onions
chopped cilantro
mint
lime

SWEET & SPICY TOPPINGS:
all natural rice vinegar
sugar
jalapeños
sliced red onion

NUTRITION FACTS AND INGREDIENT DETAILS

CONTAINS:

NO MAJOR ALLERGENS

*If the olive oil has solidified in the fridge, return to liquid by running under warm water. 


Grab Your Cookware and Staples

slow cooker
large sauté pan
salt and pepper
plastic wrap
medium bowl
medium sauce pot with lid
fork
kosher salt
microplane or grater
large bowl


LET'S GET STARTED! (10 minutes prep)

Step 1: Sear the Steaks

EMPTY contents of extra virgin olive oil packets to heat in large sauté pan. 

SEASON local bone-in pork steaks with salt and pepper.

SEAR pork steaks on both sides until well-browned, about 2-3 minutes per side.

ADD pork steaks to slow cooker.

1 Sear Steaks.jpg

Step 2: Prepare Your Slow Cooker

ADD broth bag (quartered yellow oniongarlic cloves, jalapeños), coconut aminos, ONE tablespoon sugar, organic beef broth, and 1/4 cup rice vinegar in slow cooker.


Step 3: Cook the Steaks

TURN slow cooker to desired temperature setting (high or low).

COOK for 4-5 hours on HIGH heat or 8-10 hours (or overnight) on LOW heat or until pork is completely fork-tender.


WHILE THE PORK IS COOKING... (5 minutes)

Step 4: Pickle, Pickle

PLACE contents of "pickle me" container (sliced red onions and jalapeños in a medium bowl. Separate onion rings as needed.

COMBINE remaining rice vinegar, remaining sugar, and 1/2 TEASPOON of kosher salt in a medium sauce pot.

COOK on medium heat until sugar has dissolved, about 2 minutes.

POUR vinegar mixture over onions and jalapeños. 

WRAP tightly with plastic wrap and set aside while pork is cooking.


GET READY TO EAT! (20 minutes before eating)

5. Make the Coconut Rice

MELT coconut oil over medium-low heat in medium sauce pot.

SAUTÉ chopped white onion until soft but not browned, about 5 minutes.

ADD jasmine rice and unsweetened shredded coconut and sauté for 1 minute.

STIR IN coconut milk and ONE CUP of water. Season generously with salt and pepper.

COVER with lid and simmer on low heat until liquid is absorbed, about 15 minutes.

CHOP mint into small pieces. 

REMOVE rice from heat and stir in sliced green onions, chopped cilantro, and chopped mint.

ZEST whole lime over rice with microplane or grater. (Feel free to use the juice of the lime for another recipe!

TASTE and re-season as needed with salt and pepper.


6. Shred the Pork & Serve It

Once pork is finished cooking:

REMOVE the bones and fat from pork.

SHRED the meat with fork in large bowl. Discard seasoned broth.

MIX shredded pork with sweet & spicy sauce.

SERVE the shredded pork over the coconut rice with pickled onions and jalapeños. 

ENJOY! You've earned it.

 

 

 


Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K

 

Show and Tell

Post your meal pics on Twitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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