Asian-Spiced Pulled Pork & Greens Bowl
The fragrance of this slow-cooked pork is so insanely good, it’s going to waft into your neighbor’s home, so don’t be surprised if you eat this with unexpected guests. Oh, wait, you didn’t want that? Make sure to leave a bowl on your doorstep as a goodwill offering. When you add the greens, quickled veggies, and black rice, it doesn’t get any better. This is the perfect meal-prep dish, and a feast for the eyes. . . . Love manifested in a bowl.
ASIAN-SPICED PULLED PORK AND GREENS BOWL
Makes 8-10 Servings
- 1 cup low-sodium chicken broth
- 1/2 cup red cooking wine
- 1/4 cup coconut amino acids
- 1 teaspoon grated orange zest
- Juice of 1 large orange
- 3 star anise pods
- 3 garlic cloves, minced
- 1 tablespoon Chinese fivespice powder
- 2 teaspoons sea salt
- 1 teaspoon ground white pepper
- 3 pounds boneless pork shoulder
- 3 cups cooked black rice
- 2 tablespoons Homemade Furikake Rice Seasoning (refer to Eat Like You Give a Fork book for more details)
- Rainbow Veggie Quickles (refer to Eat Like You Give a Fork book for more details)
- Collard greens, sauteed
- MAKE THE PULLED PORK: In a medium bowl, whisk together all the ingredients except for the pork.
- Put the pork shoulder in a large slow cooker and pour the broth mixture over the top, making sure it’s drenched. Cover and cook on high for 5 hours or low for 8 hours, until the pork is fork-tender.
- Remove the pork from the cooking liquid and shred the meat using two forks. Return the pulled pork to the liquid in the slow cooker and toss thoroughly. If desired, cover and cook on high for 30 minutes to allow the shredded pork to absorb more flavor.
- ASSEMBLE THE BOWLS: In each bowl, layer the pulled pork, 1/2 cup cooked black rice, 1 teaspoon furikake, quickles, and sauteed collard greens.