Hawaiian Pork Rice Bowls

Hawaiian Pork Rice Bowls

Everyone will love these bright and healthy bowls of shredded pork, fresh veggies, mangoes and brown rice. Slow-roasted Kalua pork is easy and super delicious. Any leftovers are excellent reheated for Hawaiian tacos or sliders.

Serves: 6-8
Difficulty: easy
Prep time: 30 min
Cook time: 3-4 hours (inactive)
Make ahead: Pork can be made 1-3 days in advance

Ingredients

Kalua Pork
4 lb pork shoulder (butt) roast, quartered
1 1/2 T salt
1 T black pepper
2 T vegetable or coconut oil
1 t liquid smoke
1/3 c pineapple juice concentrate
1/3 c water

Bowl Assembly
6 c cooked brown rice, prepared according to package directions
1/2 head purple cabbage, shredded
1 lg carrot, matchstick-cut (or grated)
8 oz edamame, steamed or quickly sautéed
6 oz daikon radish, peeled, matchstick-cut
2 green onions, chopped
1 mango, peeled and sliced Hawaiian teriyaki sauce (as desired)
radish sprouts, for garnish (optional)
sesame seeds, toasted lightly, for garnish

Steps

Kalua Pork
Season pork on all sides with salt and pepper; heat oil in skillet or braising pan over medium-high heat. Sear pork on all sides in hot oil. Add remaining ingredients and cover tightly. Place in 300 degrees oven for 3-4 hours until fall-apart tender. Serve immediately or chill completely in juices until ready to heat and serve.

Bowl Assembly
Divide brown rice among 6-8 bowls and add toppings, finishing with pork, sauce and garnishes. For easy service, simply serve all ingredients family-style and pass around the table.