Name: Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls
Prep time: 8 min
Cook time: 8 h
Yield: 6 servings
Ingredients: FOR THE PORK; 2/3 cup tomato sauce; 2 tablespoons Sriracha sauce; 3 tablespoons pineapple juice; 1/3 cups honey; 2 tablespoons hoisin sauce; 1 tablespoon fish sauce; 1/2 tablespoon rice vinegar or apple cider vinegar; salt and pepper to taste (I used about 1/8 - 1/4 teaspoon); 1 medium onion, diced; 4 garlic cloves, minced; 1 teaspoon fresh grated or minced ginger; 2 pounds pork roast; FOR THE BOWLS; 2 cups Cooked Quinoa (I used Hodgson Mill ); Pickled Vegetables; 1 Cucumber, thinly sliced; Fresh pineapple chunks; Lime wedges; Fresh cilantro, chopped, for garnish; Fresh Mint, chopped, for garnish (optional); Sliced jalapeños, for garnish (optional); Sriracha for serving

Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls – an easy and flavorful meal that’s perfect for busy weeknights. Served with pickled vegetables, sweet pineapples and cool cucumber.

Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls make the perfect easy weeknight meal

When I was growing up, I was the only one in my family that could not handle a touch of spice. Anytime my mom was going to make anything with some heat, she would scoop out a portion just for me right before adding the spices. It wasn’t until I went to college that my taste buds started to crave for food that had more of a kick.

My parents on the other hand, have always been spice fiends so you could usually find a bottle of Sriracha along with ten different other types of chili sauce in our kitchen.

These Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls remind me of the rice bowls we would have when we were younger — except now I’ll usually sub in quinoa. I usually have a few packages from Hodgson Mill since I love their great quality ad taste.

These bowls come together easily and you can pretty much customize them with whatever veggies you have on hand.

The pulled pork is cooked low and slow in a spicy, sweet and savory sauce and gets balanced wonderfully by the pickled veggies, sweet pineapple and cool cucumbers.

They’re fun, fresh and tasty and the best part about this slow cooker meal is that it won’t heat up your kitchen during these warm summer evenings.

Yields 6 servings

Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls

Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls - an easy and flavorful meal that's perfect for busy weeknights. Served with pickled vegetables, sweet pineapples and cool cucumber.

8 minPrep Time

8 hrCook Time

8 hr, 8 Total Time

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Ingredients

FOR THE PORK

2/3 cup tomato sauce

2 tablespoons Sriracha sauce

3 tablespoons pineapple juice

1/3 cups honey

2 tablespoons hoisin sauce

1 tablespoon fish sauce

1/2 tablespoon rice vinegar or apple cider vinegar

salt and pepper to taste (I used about 1/8 - 1/4 teaspoon)

1 medium onion, diced

4 garlic cloves, minced

1 teaspoon fresh grated or minced ginger

2 pounds pork roast

FOR THE BOWLS

2 cups Cooked Quinoa (I used Hodgson Mill)

Pickled Vegetables

1 Cucumber, thinly sliced

Fresh pineapple chunks

Lime wedges

Fresh cilantro, chopped, for garnish

Fresh Mint, chopped, for garnish (optional)

Sliced jalapeños, for garnish (optional)

Sriracha for serving

Instructions

FOR THE PORK
In the bottom of a 5-6 quart slow cooker, combine tomato sauce, Sriracha, pineapple juice, honey, hoisin sauce, fish sauce, vinegar, salt, pepper, onion, garlic and ginger. Nestle the pork in the middle and spoon sauce over top. Cover and cook on low for 7-8 hours or high for 4-5 hours, rotating once during cooking process, if possible.
Transfer pork to a cutting board and shred using two forks. Return pork to the slow cooker and toss to coat with sauce then squeeze in lime juice.
TO ASSEMBLE
Divide quinoa into bowls and layer with pork, pickled vegetables, cucumber slices, cilantro and top with mint, sliced jalapenos and a drizzle of Sriracha, if desired.

Notes

FOR THE PICKLED VEGETABLES In a medium resealable bowl or a mason jar, combine 2 tbs rice vinegar, 1 tbs sugar, salt then add 1/2 cup shredded carrots and 1/2 shredded. Seal bowl or jar and store in refrigerator until ready to assemble.

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