Pineapple Teriyaki Pulled Pork Rice Bowls
Slow-cooked pulled pork in a sweet pineapple teriyaki marinade, served over rice with a low-cal yum yum sauce.
Ingredients
- 1790g (64oz) pork loin
- 400g pineapple
- 100g (⅓ cup) soy sauce
- 90g (6 Tbsp) mirin
- 80g (4 Tbsp) honey
- 2 Tbsp grated ginger
- 2 Tbsp grated garlic
- 4 Tbsp cornstarch
- 4 Tbsp water
- 100g (½ cup) low-fat mayo
- 100g (½ cup) 0% Greek yogurt
- 30g (2 Tbsp) no sugar ketchup
- 70g (5 Tbsp) sriracha
- Salt, pepper, garlic powder to taste
- 1% milk (until desired consistency)
- 2 stalks green onions, chopped
- 500g (2½ cups) short grain or sushi rice
Method
-
Cut the pork loin into four large pieces and place them in the slow cooker. Dice the pineapple, grate the ginger and garlic, and add to the slow cooker with the soy sauce, mirin, and honey. Stir to coat the pork evenly. Cook on high for 3–4 hours or low for 4–5 hours, until the pork is tender and easily shredded.
-
Once cooked, shred the pork with two forks in the slow cooker.
-
Prepare the cornstarch slurry by mixing cornstarch with cold water. Gradually stir the slurry into the slow cooker, until the sauce thickens to your desired consistency.
-
Prepare the short grain rice. Cook according to package instructions. Once cooked, fluff with a fork.
-
To make the low-cal Yum Yum sauce, whisk together the low-fat mayo, 0% Greek yogurt, ketchup, sriracha, salt, pepper, and garlic powder. Add 1% milk as needed until desired consistency is reached.
-
To assemble the bowls, divide the rice evenly among 10 servings. Top each bowl with the pulled pork, drizzle with the Yum Yum sauce and garnish with green onions. Store leftovers in freezer-safe containers.