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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 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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    1. Crockpot Slow Cooker Cider Poached Pears - Zimmy's Nook says:
      February 7, 2023 at 12:51 pm

      […] Express Crock Pork Shoulder Rice Bowl […]

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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