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.
Prep time: 30 min
Cook time: 3-4 hours (inactive)
Make ahead: Pork can be made 1-3 days in advance
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
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
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.
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.