Express Crock Pork Shoulder Rice Bowl

Top down view of a table with a crock-pot full of a shredded pork shoulder. Two blue bowls filled with rice, pork, carrots, radishes, cucumber, cabbage, red peppers and beans.

Truth is, I’m not as planned as my wife would like… dare I say it, I’m pretty last minute. (ad) That’s why I appreciate the Crock-Pot® 6 QT Express Pressure Cooker… a rice bowl bails me out, when I’ve run out of time!

I love that a pulled pork shoulder that normally takes over 6 hours, is fall apart tender and delicious in just 90 minutes! The browning setting allows all the potent aromas and flavours to develop and create a meal you’ll be proud to serve!

I’ve developed a #CrockPotRecipe , served it over a rice bowl and loaded it with a variety of fresh veggies to create an incredibly flavourful meal, the whole family will enjoy!

Crock-Pot® Express is going to make my preparation for Holiday Entertaining quicker & easier! I think it might even be time to make my turkey stock!

Ingredients

3½ – 4 lbs. Boneless Pork Shoulder (excess fat removed – cut into 4 equal pieces)
3 tablespoons Pork Rub (or your favourite dry rub)
3 tablespoons Olive Oil
2 medium size Yellow Onions (cut into ⅛ pieces)
2 inch piece of Ginger (finely sliced)
2 Garlic cloves (smashed)
2 tablespoons Red Curry Paste
19 oz/540 ml tin of Diced Tomatoes (no salt added)
¾ cup/180 ml Vegetable Stock (no salt added)
2 Kaffir Lime Leaves
2 teaspoons Red Pepper Flakes

For Serving

Cooked Jasmine Rice (2 cups uncooked)
¼ Red Cabbage (thinly sliced)
2 medium Carrots (sliced into matchsticks)
2 Mini Cucumbers (sliced into thin ribbons) or ½ Cucumber (thinly sliced circles)
2 Long Red Chilies (thinly sliced)
1 cup Shelled Edamame (cooked)
3 Green Onions (thinly sliced)
3 Radishes (thinly sliced)
1 Lime (cut into 8 wedges)
Small bunch of Cilantro
Optional – roasted peanuts, red pepper flakes, hot sauce

Preparation

Season the Pork pieces with the dry rub set aside.

Turn your Crock Pot Express Crock to Brown/Sauté and press Start/Stop.

Add the olive oil and allow it to get hot. Add the onions & ginger and sauté for 2 minutes.

Add 2 pieces of the pork and brown all sides well (1 ½ minutes per side). Remove the browned pork from the Crock and place the remaining 2 pieces in (brown all sides).

Remove the pork; add the red curry paste & garlic, sauté for 1 minute. Add the tomatoes, Kaffir lime leaves and vegetable stock. Add the pork into the liquid and submerge.

Put the lid on the Express Crock, Lock it & turn the Steam Release Valve to Seal.

Set the Meat/Stew to High and adjust the time to 1:30. Press Start/Stop.

Once the cooking has completed, allow pressure to release naturally for 10 minutes. Remove lid and shred pork with 2 forks. Skim excess fat from the top of the cooking liquid. Season to taste with salt & pepper. Stir to combine.

Serve over hot rice with some cooking liquid and all the fresh vegetables.