Asian Pork Bowl

Think Chipotle with an Asian twist! 

This one was to die for! My husband's actual words were "you knocked this one out of the park"!

 Start with a 4-5# pork shoulder and trim off as much of the fat as possible.

Make a dry rub consisting of 1 tablespoon of each of the following: salt, cayenne, brown sugar, garlic powder & onion powder. Rub the entire roast and refrigerate for up to 24 hours .

In a saucepan, heat 2 tablespoons vegetable oil and saute 1 tablespoon of minced garlic and 1 tablespoon minced ginger for about 2 minutes while constantly stirring. Add in 1 tablespoon of each of these: rice wine vinegar, Sriracha, brown sugar, sesame oil and 2 tablespoons soy sauce and 1 cup of hoisin sauce. Combine & bring this to a simmer. Once you remove this from the heat add in 2 tablespoons each of chopped cilantro and scallions.

Pour the mixture over the pork and cook on low for 8 hours.

Once the pork is cooked, pour out all the liquid in to a sauce pan and heat to thicken (I used 1 tablespoon corn starch 1 tablespoon cold water mixture)  Shred the pork with a fork and pour the sauce back over it.

I made basmati rice (using chicken broth and coconut milk).

Then I made a slaw using 1 bag of coleslaw mix, 1/2 cup chopped cilantro.

For the dressing I used 3 tablespoons of rice wine vinegar, 1 tablespoon sesame oil,  1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1/2 jalapeno (seeds removed) and diced.  Whisk the dressing until blended and toss over slaw mixture.

Layer in a bowl: rice, pork and top with slaw.  Enjoy!!!