Savory Slow Cooker Kalua Pork Rice Bowls with sweet teriyaki sauce and spiralized veggies.
First matter of business: WHERE have spiralizers been all of my life?! I’ve been eyeing beautifully spiralized foods all over the place (instagram. I’m talking about you.) and have thought “man I should really get a spiralizer….” about nine hundred and forty seven times yet only purchased one last week when I ventured out with the twins to Target for some desperately needed fresh air. Now I’m like MUST. SPIRALIZE. EV-ER-Y-THING.
It’s addicting people. Addicting. ^^^
Also addicitng? Kalua pork. I made this —> 3 ingredient Kalua pork a few months back and fell madly in love with 1) the easiness of it, it’s slow cooker goodness at it’s finest! 2) the sheer fact that it requires 3 (three!) ingredients. And one of those is the pork you guys. What the what?! and 3) the unbelievable flavor that comes from those three ingredients. So many readers have made that pork and come back to report that they doubted just three ingredients would deliver much but that they were blown away by the finished product.
Kalua pork. You need it.
So technically, I’m not sharing the actual pork recipe today. Because it’s only three ingredients (as previously discussed) and I shared it a few months ago. But by clicking right HERE you can grab that easy peasy incredibly yummy recipe and be 90 percent done making these luau pork rice bowls.
All that remains for you to do is whip up a quick and very easy (um, and tasty to boot) teriyaki sauce to pour over your tender slow cooked pork, and steam some veggies and rice. Done! That’s all it takes.
And, if you happen to have any leftovers, these tacos are my other favorite way to use up that Kalua pork! So. Ahmazing.
But first: rice bowls with pretty rainbow veggies.
For anyone interested in knowing what spiralizer I use, this spiralizer
is just like mine and works GREAT! 🙂
What people are saying about these Slow Cooker Luau Pork Rice Bowls
“I made this for the second time today. Can’t believe there aren’t more comments. We absolutely love these rice bowls. Beautiful colours and amazing taste. My niece and her boyfriend loved them too, and my niece is a very picky eater so that’s high praise.” – Jen
“Amazing flavor, the kaula meat came out super moist and we could of eaten that on it’s own but when I made this sauce -wow!! It’s summer so I like to try new recipes that I can incorporate into our busy fall schedule – with football practice five nights a week – this is the kind of recipe I love!! Thank you so much for sharing” – Rita
“Made this for supper today and Oh. My. Word. That pork is ridiculous! It is so yummy! I am really glad we have leftovers so we can eat it again tomorrow! Even my kids gobbled it up and asked for seconds (and thirds!). Thanks for such a simple but delicious recipe! It’s definitely a keeper!” – Naomi
“This was honestly very delicious. My husband isn’t a fan of soy sauce, but he devoured this meal. I am not ashamed to admit that I probably devoured even more than him! Thank you so much!” – Michaela
Slow Cooker Luau Pork Rice Bowls
Savory slow-cooked kalua pork with teriyaki sauce and veggies served over rice.
- kalua pork ((click [url:1]HERE[/url] for my easy 3 ingredient recipe)
- 2 medium zucchinis (see note)
- 2 medium yellow squash
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- cooked brown or white rice
- cilantro, roughly chopped
- sesame seeds (optional)
Homemade Teriyaki Sauce
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 2 tablespoons corn starch + 1⁄4 cup cold water
In a medium sauce pan, stir together soy sauce, 1 cup water, ginger, garlic, powder, and brown sugar. Bring to a boil. In a small bowl stir together remaining 1/4 cup cold water and cornstarch til dissolved. Add mixture to sauce pan, reduce to simmer, and stir until thickened.
Prepare veggies by chopping into bite-size pieces or you can use a spiralizer for veggies like zucchini and yellow squash. Boil or steam veggies til tender. (see note)
Assemble bowls with rice on the bottom, topped by shredded kalua pork and veggies. Drizzle with teriyaki sauce, sprinkle with sesame seeds and chopped cilantro, and serve.
*Any of the veggies mentioned in my recipe can easily be swapped out for your favorites. Some of my other recommendations are broccoli, snow peas, cauliflower, and bell peppers. If you are looking for a good spiralizer, here is the one I use.
**My favorite shortcut for steaming veggies uses a simple tupperware and microwave. Place your veggies in a shallow tupperware (or glass baking dish - anything that is microwave safe and has a lid). Fill the dish with about 1 inch of water. Place the lid on top but do not seal it! Just place it on top, then off-set it a bit so there are some gaps around the container for the steam to ventilate. Microwave on high for 3-4 minutes. Check to see if the veggies are fork tender. If needed, microwave on high another minute or two til tender. Drain and continue with recipe or serve.