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Sweet yet spicy pulled pork, quick pickled vegetables and hearty brown rice is my new favorite summer combo - Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables. With bright flavors, you don't even need to turn on the oven to enjoy this satisfying meal! 
5 from 2 votes
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Slow Cooker Pork Banh Mi Bowls with Pickled Vegetables

Sweet yet spicy pulled pork, quick pickled vegetables and hearty brown rice is my new favorite summer combo - Slow Cooker Pork Banh Mi Bowls with Pickled Vegetables. With bright flavors, you don't even need to turn on the oven to enjoy this satisfying meal! 

Course Drinks
Cuisine Asian-Inspired
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Liz

Ingredients

Ingredients for the Pork:

  • 1/2 c. low-sodium soy sauce
  • 2 Tbs. light brown sugar
  • 1 Tbs. minced garlic
  • 2 fresh jalapenos sliced
  • 1/2 c. water
  • 2 lbs. pork tenderloin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Ingredients for the Pickled Veggies:

  • 1 c. distilled white vinegar
  • 3/4 c. granulated sugar
  • 1/2 tsp. kosher salt
  • 2 c. shredded carrots
  • 2 c. shredded red cabbage
  • 2 jalapeno sliced

Ingredients for the Bowls

  • 4 c. cooked brown rice
  • 1 c. sliced cucumber
  • 1/2 c. fresh cilantro leaves chopped

Instructions

Make the Shredded Pork:

  1. Add soy sauce, brown sugar, garlic, jalapeno, and water to the bowl of the slow cooker. Whisk to combine. Add pork tenderloin and sprinkle with salt and pepper.

  2. Cook on low for 6 hours. Transfer to a cutting board or plate to shred. Return to slow cooker and serve with sauce.

Make the Pickled Veggies:

  1. Combine all ingredients in a glass bowl. Allow to sit for 30 minutes, Stirring or shaking every so often.

  2. Drain liquid and cover, storing in the fridge until ready to serve.

Assemble Bowls and Serve:

  1. Place 2/3 cup rice in a bowl. Top with pork, sauce, pickled veggies, cold cucumber and cilantro. Serve.