Pork - Slow-Cooker Banh Mi Rice Bowls

By KeyIngredient

Adapted from Skinny Taste.
Very good but salty. I will reduce sodium from what the recipe calls says. I didn't pickle the carrots and radishes - used an Asian chopped salad from HEB.

Ingredients

• 1pound1 pound pork tenderloin
• 1/4teaspoon1/4 teaspoon kosher salt
• 1/8teaspoon1/8 teaspoon freshly ground pepper
• 3cloves3 cloves crushed garlic
• 11 jalapeno, sliced
• 1/4cup1/4 cup reduced sodium soy sauce*
• 1tablespoon1 tablespoon brown sugar
• 6tablespoons6 tablespoons distilled white vinegar
• 1/4cup1/4 cup sugar
• 1/4teaspoon1/4 teaspoon kosher salt
• 1cup1 cup shredded carrots
• 22 radishes, cut into matchsticks
• 3cups3 cups cooked brown rice
• 1cup1 cup shredded red cabbage
• 1cup1 cup thinly sliced English cucumbers (about 1/2 small)
• 1small1 small jalapeno, thinly sliced
• 1/4cup1/4 cup cilantro leaves

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from skinnytaste.com

Preparation

Step 1

Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.

Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.