Crockpot Banh Mi Brown Rice Bowls with Asian Slaw
 
Prep time
Cook time
Total time
 
Bahn mi brown rice bowls filled with sweet and sour asian pulled pork served over hot brown rice and topped with tangy and zippy asian coleslaw.
Author:
Cuisine: Asian
Serves: 6 servings
Ingredients
  • For the meat:
  • 2 lbs pork shoulder, (or beef chuck roast, or chicken breast!)
  • ½ cup soy sauce
  • ½ cup low sodium beef stock
  • 1 tsp sesame oil
  • 2 tablespoons rice wine vinegar
  • salt & pepper
  • 6 cloves garlic, peeled
  • 1 onion, peeled and quartered
  • ½ cup brown sugar
  • Optional 1 tsp cayenne pepper, to taste
  • For the slaw:
  • 1 bag coleslaw mix, (shredded cabbage and carrots)
  • ½ cup white vinegar
  • ¼ cup white sugar
  • 1 tbsp salt
  • 1 tbsp mayonaise
  • For the bowls:
  • Sliced cucumbers
  • Sliced jalapeƱos
  • Fresh cilantro
  • Cooked brown rice
Instructions
  1. Add all the meat ingredients, (first ten, through cayenne pepper) to a slow cooker. Cook on low for 8 hours or on high for 4. Shred meat with two forks, and let sit in the juices on warm until ready to serve.
  2. Meanwhile, make the slaw: in a tupperware container or large mason jar, mix up the vinegar, white sugar, salt, and mayo. Add 2 cups of the coleslaw mix, and coat with the liquid. Cover and let sit at least an hour in the fridge. As you use the slaw, you can add more of the coleslaw mix from the bag to the remaining liquid.
  3. To assemble the bowls, heat brown rice, and top with a generous portion of the shredded meat. Top with lots of coleslaw and sliced cucumbers, jalapeƱos, and cilantro.
Recipe by Ally's Cooking at http://allyscooking.com/2016/11/02/crockpot-bahn-mi-brown-rice-bowls/