Honey-Ginger Pork Bowl
June 7, 2025 • 0 comments
Ingredients
- Pork Shoulder Roast > 3#
- Cooked rice for a bowl or lettuce for cups
- Optional: shredded carrots, sliced cucumbers, jalapenos, sriracha, lime, sesame seeds, pickled radishes or onions, cilantro, bok choy, peas, egg
- Sauce:
- (1/4 cup) soy sauce
- (1/4 cup) honey
- (1/4 cup) light brown sugar (packed)
- (4) cloves of garlic, minced
- (about 1/4 cup) zest and juice of 1 orange
- (about 4 Tbsp) juice of 2 limes
- (1 Tbsp) fresh ginger, peeled & grated
- (1/8 tsp) red pepper flakes (or to taste)
Directions
- In a small saucepan over medium heat, whisk together the sauce ingredients and simmer until the sugar is dissolved.
- Place the pork in a 6 to 8 quart slow cooker. Pour the prepared sauce over the roast, turning to coat on all sides. Spoon sauce over the top then cover and cook on low until the pork is very tender and shreds easily with a fork, 7 to 10 hours depending on how hot your slow cooker runs & the size of the roast; but it does hold well on warm. (If you are home and able to flip the pork once during cooking, that will help distribute flavors evenly and make the color `uniform. If not, nbd.)
- Transfer the pork to a cutting board, when cool enough to handle, shred with two forks. While waiting for the pork to cook decide on how you’d like your sauce: Simple: strain the juices (discard any chunks) and spoon off any excess fat that floats to the surface. Or, Sticky: strain the sauce into a small saucepan and then stir in a slurry of 2 Tbsp cornstarch (or arrowroot) plus ¼ cup of water and bring to a simmer for about 10 minutes to get a nice, sticky sauce!
- Mix the shredded pork and liquid back together in the slow cooker and cook on low until the meat is tender and has absorbed some of the liquid (about 1 hour). Assemble and enjoy in rice bowls or serve as lettuce wraps!
- Note: Freezes well and is great on nachos, in tacos, salads, or banh mi sandwiches. (Yum....so best to get a big roast!)
- Optional: shredded carrots, sliced cucumbers, jalapeños, sriracha, lime, sesame seeds, pickled radishes or onions, cilantro, bok choy, peas, egg
