Slow Cooker Shredded Lemongrass Pork Bowls - The Defined Dish (2024)

Total: 8 hours hrs

Servings: 4 to 6

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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

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.

  See Also

  Roasted Citrus And Herb Chicken Recipe

• 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!

Servings: 4 to 6