Slow Cooker Teriyaki Pork Rice Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker, Main Dish
Serves: 8 servings
Ingredients
  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs
  • 1 (22 ounce) bottle teriyaki glaze (the thick kind. NOT the marinade or thin sauce. I used Kikkoman Teriyaki Baste and Glaze)
  • 2 Tbsp canola oil
  • 1 bunch broccoli, cut into bite-sized pieces
  • 3 celery stalks, sliced
  • 1 cup carrots, chopped
  • 2-3 green onions, sliced
  • Sesame seeds, for garnish
  • Hot cooked white or brown rice
Instructions
  1. Pour can of beef broth into slow cooker and add pork ribs. Cook on High for 4 hours (or Low for 8 hours), or until meat shreds easily. Remove meat, and shred with two forks.
  2. Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in 2 cups of the teriyaki glaze.
  3. Bake in the preheated oven for 30 minutes, or until heated through.
  4. Meanwhile, put carrots in a small microwave-safe bowl and add just enough water to cover them. Cook in microwave until crisp-tender, about 3½ minutes. Drain.
  5. In a large skillet, heat oil over medium-high heat. Add broccoli and sauce for 2 to 3 minutes, tossing frequently. Add celery and cook until vegetables are crisp-tender. Remove from skillet.
  6. Spoon cooked rice into bowls and top with pork and veggies. Sprinkle with green onions and sesame seeds. Serve with remaining glaze to drizzle on top.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/slow-cooker-teriyaki-pork-rice-bowls/