Slow Cooker Asian Pulled Pork w/ Coconut Rice | Gluten-Free
Slow Cooker Time: 4-5 Hours or 8-10 Hours
Active Cook Time: 25 Minutes
IN YOUR BOX
SWEET & SPICY INGREDIENTS
sliced red onion
sweet & spicy sauce (Happy Food Co.)
COCONUT RICE INGREDIENTS
organic coconut oil
chopped white onion
jasmine rice (InHarvest)
unsweetened shredded coconut
sliced green onions
FROM YOUR KITCHEN
large sauté pan
liquid measuring cup
small saucepot with lid
cutting board and knife
microplane or grater
large bowl and fork
salt and pepper
1. SEAR THE STEAKS
WARM contents of olive oil packets in large sauté pan over high heat.
SEASON both sides of pork steaks generously 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.
2. PREPARE YOUR SLOW COOKER
MIX beef broth concentrate with 4 cups warm water in liquid measuring cup.
ADD beef broth, broth bag (yellow onion, garlic, jalapeños), coconut aminos, 1 tablespoon of sugar and ¼ cup rice vinegar to slow cooker.
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 (overnight) on LOW heat in slow cooker.
4. PICKLE, PICKLE (5 minutes)
While the pork is cooking…
COMBINE remaining sugar, remaining rice vinegar and ½ teaspoon of kosher salt in a small saucepot.
PLACE contents of “pickle me” bag (red onions and jalapeños) in medium bowl. Separate onion rings as needed.
COOK vinegar mixture on medium-high heat until sugar has dissolved, about 2 minutes.
POUR vinegar mixture over onions and jalapeños in bowl.
WRAP bowl tightly with plastic wrap and set aside while pork continues to cook.
5. MAKE THE COCONUT RICE (20 minutes before eating)
MELT coconut oil over medium-low heat in same saucepot used to make vinegar mixture.
SAUTÉ white onion until soft but not browned, about 3 minutes.
ADD jasmine rice and shredded coconut and sauté for 1 minute, mixing to combine.
STIR IN coconut milk and 1cup of water. Season generously with salt & pepper.
COVER with lid and simmer on medium-low heat for 15-20 minutes or till liquid is absorbed.
CHOP mint into small pieces on cutting board.
REMOVE rice from heat and stir in chopped mint, green onions and cilantro.
ZEST whole lime over rice with microplane or grater. (★ Zest is the outer peel of citrus used as flavoring.)
SLICE lime in half on cutting board and finish rice with a squeeze of lime juice.
TASTE rice 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. ★ TIP: Save seasoned broth and use as a soup stock like customer, Julie Elfving!
MIX shredded pork with sweet & spicy sauce.
SERVE the shredded pork over the coconut rice with pickled onions and jalapeños and enjoy! You’ve earned it.
★TIP: Please recycle your dinner kit packaging. Our containers are made of plant- based materials and are compostable.
Wine: J Vineyards Pinot Gris (California)
This wine offers delightful aromas of honeysuckle, tangerine and Kaffir lime leaf. This fruit-forward and layered palate has notes of ripe green apple, Meyer lemon and tart pineapple that blend with hints of florals and crisp minerality.
Beer: Boulevard Tropical Pale Ale
Balanced pale ale with bright, refreshing flavors of grapefruit and passion fruit accented by juicy, citrusy hops.
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
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