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Slow Cooker Luau Pork Rice Bowls | Creme de la Crumb
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Slow Cooker Luau Pork Rice Bowls

Savory slow-cooked kalua pork with teriyaki sauce and veggies served over rice.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Tiffany

Ingredients

  • kalua pork ((click [url:1]HERE 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

Instructions

  • 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.

Notes

*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.