Slow Cooker Pork Quinoa Cabbage Bowls
Pork is cooked until fork tender with chili garlic sauce and a secret ingredient. The meat is added to a bowl with shredded cabbage, quinoa, diced green onions and finally topped with a drizzle of sriracha. This makes a beautiful and delicious summer meal.
- 2 lbs Pork Carnitas
- 1 Cup Fresh Squeezed Lemon and Lime Juice
- 1/3 Cup Tamari
- 2 Tbsp Rice Vinegar
- 1 Tbsp Brown or Coconut Sugar
- 1 Tbsp Minced Ginger
- 3 Garlic Cloves
- 1-1/2 tsp Chili Garlic Sauce
- 1 tsp Sesame Oil
- 1 Cabbage
- 1 Carrot
- Diced Green Onions
- 2 Cups Cooked Quinoa
Place the pork in the slow cooker. Pour in the lemon and lime juice. In a medium bowl whisk together the tamari, rice vinegar, brown sugar, ginger, garlic, chili garlic sauce and sesame oil. Pour the mixture over the top of the pork.
Cover the slow cooker and cook on low for 8-10 hours, or until meat is very tender. Remove the meat and shred. Add it back into the pot and stir in with the juices.
Toss the grated carrot and the cabbage together. Cook the quinoa, if you need to. Dice up the green onions. Place a scoop of cabbage/carrots in a bowl, top with 1/3 cup of quinoa, some pork and top with green onions and sriracha (if desired).