Slow Cooker Banh Mi Rice Bowls

  • by William Kruse

Adapted from Skinny Taste Fast and Slow by Gina Homolka



  • 1 lb pork tenderloin
  • ¼ tsp kosher salt
  • ⅛ tsp freshly ground black pepper 
  • ¼ coconut aminos or soy sauce 
  • 1 tbl light brown sugar 
  • 3 garlic cloves, crushed
  • 1 fresh jalapeno, sliced 

Pickled Carrots + Radishes 

  • 6 tbl distilled white vinegar 
  • ¼ cup granulated sugar 
  • ¼ tsp kosher salt
  • 1 cup shredded carrots 
  • 2 radishes, cut into matchsticks 

Bowl Fixings

  • 3 cups cooked brown rice 
  • 1 cup shredded red cabbage
  • 1 cup thinly sliced English cucumbers 
  • 1 small jalapeno, sliced thin
  • ¼ cup cilantro



For the pork: Season the pork tenderloin with salt and pepper and place in your slow cooker. In a small bowl, combine the soy sauce, brown sugar, crushed garlic, and jalapeno. Pour the mixture over the pork. 

Cover with a secure lid and cook on low for 3 - 4 hours before turning to the other side to cook an additional 3 - 4 hours until the pork is very tender. Transfer the pork to a large plate and shred with 2 forks. Save the sauce. 

For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, granulated sugar, and salt and stir until the sugar is dissolved. Add the carrots and radishes, toss well, and let sit for about 30 minutes. Drain well and refrigerate until ready to use. 

To serve, place some rice in a bowl, top with some pork and drizzle sauce from slow cooker. Top with shredded cabbage, pickled carrots and radishes, and cucumber. Top with jalapenos and cilantro. If you are feeling really spicy, add your favorite Asian chili sauce like Sriracha. 


Older Post Newer Post