As if I couldn’t love pulled pork any more…these bowls came along! All of the flavors in these bowls is SO delicious and the addition of the fruit salsa mixed with the savory pork takes these to the next level. I’m always a lover of fruity salsa on tacos, but haven’t thought to add it to a rice bowl. So so glad I did. And the pork is made in the slow cooker so this comes together with minimal effort!
For the pork, I used a mixture of hoisin (addicted to that stuff), ketchup, honey, apple cider vinegar, soy, and garlic. The pork cooks in the sauce mixture and it gets so sweet and flavorful.
Instead of using a huge pork shoulder for this recipe, I used a boneless pork loin roast. It’s a smaller cut of meat and it’s leaner, but it worked perfectly in this recipe! Sometimes a pork shoulder makes so much that I have to end up freezing some. So this recipe works super well for a couple people with leftovers, or for a family!
Ahhhh the salsa. Seriously how is pineapple SO good?! I don’t eat it enough. It just tastes so tropical and wonderful and pairs SO well with savory things! It’s a super quick salsa too: just pineapple, red onion, cilantro, lime juice, and salt. Love it!
This recipe is making me sooo excited and happy for warm weather. Today the temperature reached into the 80s (!!) and I was one happy girl. I took a long walk by a little lake near me and it was glorious. I always wake up early to workout before work, but I LOVE going on a long walk in the middle of the day or after work. It’s seriously so amazing for my mental health and gets my creativity flowing. Sometimes I listen to podcasts or music, but most of the time I just enjoy the silence and time to “unplug”. I highly recommend it!
Also. This pork and salsa would actually be insanely good in the form of tacos. I’m doing that next time I make this. Even rice inside the tacos would be delicious!
- For the PORK:
- ⅓ cup hoisin
- ⅓ cup ketchup
- 1½ tablespoons honey
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- 1½-2 pounds boneless pork loin roast (mine was about 1.75 lbs.)
- 1 tablespoon olive oil
- salt and pepper
- For the RICE:
- 1 tablespoon coconut oil
- 1½ cups brown rice (or rice of your choice)
- 3 cups water
- For the SALSA:
- 2 cups diced pineapple
- ¾ cup diced red onion
- 2 tablespoons chopped cilantro
- juice of ½ a lime
- pinch of salt
- For the BOWLS:
- 2 scallions, thinly sliced
- extra chopped cilantro
- extra sauce from the pork for drizzling
- In a medium bowl, whisk together the hoisin, ketchup, honey, apple cider vinegar, soy sauce, garlic, and onion powder until combined. Set aside.
- Season the pork with freshly cracked pepper on all sides. Heat a large skillet to medium/high heat and add the olive oil. Add the pork and cook for 3-4 minutes on each side until golden brown.
- Place pork in your slow cooker and pour the sauce over the pork. Cover and cook on low for 8-10 hours, or on high for 4-5.
- To make the rice, heat a saucepan over medium heat and add the coconut oil. Once melted, add the rice and stir to coat. Toast the rice in the coconut oil for a few minutes, stirring frequently. Add the water and cover. Cook for 35 minutes or so, or until all liquid is absorbed. The timing will vary depending on the brand and type of rice you use.
- To make the salsa, combine the pineapple, red onion, cilantro, lime juice, and salt in a medium bowl. Stir and taste to season with additional salt if desired.
- Once pork is finished, remove from the slow cooker and shred with two forks. Add 1 cup of the sauce from the slow cooker back into the pork and toss to combine. If you like your pork super sauce, feel free to add more! Or just put all the pork back into the slow cooker to soak up the sauce. It's up to you!
- To serve, portion the rice into bowls and top with the pork and pineapple salsa. Garnish with an extra drizzle of the sauce from the slow cooker, the chopped scallions, and extra cilantro if desired!