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    Home » Pork

    Express Crock Pork Shoulder Rice Bowl

    Published: Nov 22, 2019 · Modified: Dec 14, 2021 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    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.

    Course: Entrée     Prep Time: 15 Minutes     Cook Time: 90 Minutes     Yields: 8 Servings

    This recipe was created for an Instagram post on zimmysnook in partnership with Crock-Pot® Express however, opinions in this post are my own.

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    Reader Interactions

    Comments

    1. zimmysnook

      December 27, 2019 at 3:07 pm

      Hi Dagmar,
      Thanks for the kind words, happy to hear you like my content!
      We hope to start sending out enewsletters in the new year, you can sign up now on our homepage.
      Thanks for visiting my blog, Happy New Year!
      Best, James

      Reply

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