Slow-Cooker Ginger-Soy Pulled Pork Bowls + Quick Sesame Bok Choy
A true set-it-and-forget-it winter winner: pork shoulder turns spoon-tender in a gingery soy-braised bath, then you shred it and pile it over rice with a quick sesame sauté of bok choy. Comforting, not fussy, and perfect for a working-night schedule.
Back to full listIngredients
- Pork Shoulder Boneless Boston Butt Roast 1.25 lb (for 2 hearty portions + a little leftover) $5.59/lb
- Organic baby bok choy 12 oz $3.99/lb
- Organic ginger root 1 1/2 tbsp, grated (or minced) $5.99/lb
- Simple Truth Organic® garlic bulbs 3 cloves, minced $2.79 (3 ct)
- Fresh onions (any sweet/yellow from list) 1/2 large onion, sliced $2.19/lb (organic jumbo yellow onions shown)
- Soy sauce (pantry) 1/3 cup
- Rice vinegar (pantry) 2 tbsp
- Brown sugar or honey (pantry) 1–2 tbsp
- Sesame oil (pantry) 2 tsp
- Neutral oil (pantry) 1 tbsp
- Cooked rice (not in sale list) 1 cup dry rice (makes ~3 cups cooked)
- Optional: crushed red pepper or sriracha (pantry) to taste
- Optional garnish: sesame seeds, sliced cucumber as desired
Instructions
- Prep (slow cooker): Thinly slice 1/2 large onion. Mince 3 garlic cloves. Grate/mince 1 1/2 tbsp ginger.
- Build braise: In the slow cooker, whisk 1/3 cup soy sauce, 2 tbsp rice vinegar, 1–2 tbsp brown sugar (start with 1), 1 tsp sesame oil, 1/2 cup water, the sliced onion, garlic, and ginger. Add optional chile if you want heat.
- Add pork: Nestle in 1.25 lb boneless pork shoulder. Turn to coat.
- Slow cook: Cook on HIGH 4–5 hours or LOW 7–8 hours, until the pork shreds easily with a fork.
- Cook rice (stove): About 25–30 minutes before serving, cook 1 cup dry rice according to package directions.
- Shred & reduce (stove, optional but tasty): Transfer pork to a cutting board; shred. Pour the cooking liquid into a saucepan and simmer 5–8 minutes to thicken slightly. Stir shredded pork back in (or just ladle sauce over). Taste and adjust with a little more sugar or vinegar if needed.
- Prep bok choy: Halve or quarter 12 oz baby bok choy lengthwise. Rinse well (grit hides near the base).
- Stove sauté: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add bok choy + a pinch of salt and stir-fry 3–5 minutes until stems are crisp-tender. Drizzle with 1 tsp sesame oil right at the end.
- Serve: Spoon rice into bowls, top with ginger-soy pulled pork and sautéed bok choy. Garnish with sesame seeds and/or sliced cucumber if you have it.
Health notes: ~700–900 kcal per serving (depends on rice and how fatty the pork is). High protein; bok choy adds fiber and micronutrients. To lighten: trim excess fat, serve with extra bok choy, and reduce rice portion.
Drink pairing: Wine: Ginger-soy braise loves aromatics and a touch of fruit. Choose: - Off-dry Riesling: balances soy-salt and ginger heat - Grüner Veltliner: peppery, snappy, super food-friendly - Pinot Noir (WA): bright red fruit that won’t bully the sauce Local pick: Washington Riesling (Columbia Valley) is ideal—slightly off-dry if you add any chile.