Teriyaki Shredded Pork & Vegetable Bowl

Serves 2-4 people


Pork Butt:

2 Lb pork shoulder
1/4 c rice wine vinegar
1-2 Tb salt
2 tsp black pepper
2 tsp ground garlic
2 tsp onion powder
Place pork in the slow cooker, add seasonings and rice wine vinegar. Then add water or stock to cover pork. Cover with lid. and cook on low for 8 hours or until it reaches an internal temperature of 190 F or falling apart with a fork. Remove from the slow cooker and place on a cutting board, let rest for 20 minutes before shredding with a fork.
Teriyaki Sauce and Pickled Shredded Carrots
1 c gluten free soy sauce or tamari
1 c water
1/4 c rice wine vinegar
1/2 c brown sugar
1-2 Tb ground ginger
1-2 Tb fresh minced garlic
* add red pepper flakes for a kick
1 1/2 Tb cornstarch
1 1/2 Tb water
In a small/medium saucepan, combine all ingredients and whisk to combine. In a small bowl whisk together cornstarch and water. Add slurry into teriyaki sauce and stir. Stir cooking over medium heat until mixture comes to a boil about 1-2 minutes or until sauce has thickened. Remove from heat.
Pickled Shredded Carrots:
1/2 – 1 c shredded carrots (2 whole carrots)
1 Tb whole coriander seeds or 1 tsp ground coriander
2 Tb rice wine vinegar
1 Tb lemon juice
1 Tb sugar
1/4 tsp salt
Combine ingredients except carrots into a small to medium saucepan and stir. Bring to a light simmer and all the sugar has dissolved. Remove from heat and add shredded carrots. Allow mixture to sit on the countertop for 60 minutes. Add shredded carrots to teriyaki sauce w/ liquid.
Brown Rice: 
1-2 c brown rice
(Follow directions according to the package.)
Veggie Mix: Veg of choice
1 crown of broccoli broken down in bite size pieces
1 pint mushrooms cut in 1/2
1/2 small red onion julienne
1 zucchini quartered and sliced in half moons

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