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Asian Pulled Pork Brown Rice Bowl

This rice bowl is really versatile. Substitute your favorite protein for the pork and use seasoned tofu for a vegetarian option. You can also pick and choose your favorite raw veggies as you please. Bean sprouts are also a great vegetable addition to this rice bowl.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Hip Foodie Mom


For the pork:

  • 1/4 cup low-sodium soy sauce + more for mixing in the rice bowl if needed
  • ½ cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons rice vinegar
  • ¼ cup honey
  • 3 cloves garlic minced
  • tablespoons peeled and grated fresh ginger
  • 2 tablespoons sesame oil + more for mixing in the rice bowl
  • teaspoons Chinese five-spice powder optional
  • 2 pounds of boneless Boston butt pork roast or pork shoulder; cut into large chunks

For the Toppings:

  • romaine lettuce shredded or cut lengthwise
  • assortment bell peppers red, yellow and/or orange, cut in thin strips
  • shredded carrots
  • green onions diced
  • dried seaweed gim for garnish
  • sesame seeds
  • cooked brown rice

Special equipment needed:

  • slow cooker or crock pot


For the pork:

  • Whisk all the sauce ingredients together in a medium sized mixing bowl. Set aside. Place the pork (cut up into large chunks) into the slow cooker, add in the sauce and toss to coat. Cover and slow cook the pork on low for about 6-8 hours. Start checking the pork at about the 4 or 5th hour if possible. When the pork is ready, remove the pork from the slow cooker and shred the pork with two forks. The pork should easily come apart. At this point, you can add the pork back into the slow cooker to soak up more of the liquid and flavor or you can simply assemble your rice bowl.

For the toppings and to assemble:

  • Chop, slice and prep all of your raw vegetables. Set aside. Place your cooked brown rice into serving bowls, top with the shredded romaine lettuce and top with some of the pulled pork. Continue to top with the rest of the fresh, raw veggies: bell peppers, carrots, green onions. Lightly drizzle on some sesame oil and low sodium soy sauce. Garnish with the gim and sesame seeds. Mix and enjoy!