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0 from 9 votes

Slow Cooker Banh Mi Rice Bowls

Crafted with ease and taste in mind, this recipe is a great choice.

Total Time
8 hrs
Servings: 4
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 pound pork tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and diced
  • 3 cups cooked Brown Jasmine Rice
  • for topping: sliced cucumber, shredded cabbage, cilantro, sliced jalapeno, pickled carrots/radishes
pickled carrots and radishes
  • 6 tablespoons distilled white vinegar, I actually used apple cider vin!
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 2 radishes, cut into matchsticks

Instructions

    Cup of Yum
  1. Season the pork with the salt and pepper and place it in the slow cooker. Whisk together the soy sauce, brown sugar, garlic and jalapeno and pour it over the pork. Cover and cook for 6 to 8 hours. Once finished, shred with two forks.
  2. Place the brown rice in bowls and top with the shredded pork. Top with the cucumber, cabbage,cilantro, jalapeno and pickled carrots and radishes!
pickled carrots and radishes
    Cup of Yum
  1. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt it dissolved. Stir in the carrots and radishes and let sit for at least 30 minutes. Drain and place the carrots and radishes in the fridge until ready to eat.