Slow Cooker Hawaiian Pork Rice Bowls with Teriyaki Vegetables
Tender shredded pork shoulder slow-cooked with liquid smoke creates the base for these vibrant Hawaiian-inspired bowls. The smoky pork is paired with teriyaki-glazed stir-fry vegetables, fresh pineapple chunks, and green onions over fluffy white rice. Perfect for busy weeknights or meal prep, this recipe transforms an affordable pork shoulder into a restaurant-quality dish that brings tropical flavors to your dinner table. The combination of savory, smoky, and sweet elements makes it appealing to all ages.
Ingredients
- 3 lb boneless pork shoulder roast
- 2 teaspoons liquid smokesoy sauce1:2adds glutenadds soy
Different flavor profile but still umami-rich
- 1 tablespoon coarse sea salt
- 3 cups fresh stir-fry vegetable mixture
- ¼ cup teriyaki sauce
- 6 cups white rice, cooked
- 1 cup fresh pineapple, chopped
- ⅓ cup green onion, sliced
Instructions
- 1
Spray slow cooker with cooking spray and place pork inside
- 2
Drizzle liquid smoke over pork and sprinkle with coarse sea salt
- 3
Cover and cook on low heat setting for 7 to 8 hours
- 4
Transfer pork to cutting board and let cool until safe to handle
- 5
Shred pork with two forks, discarding fat and cartilage
- 6
Strain juices from slow cooker and add 3/4 cup to shredded pork
- 7
Cover shredded pork and keep warm
- 8
Heat water and vegetable mixture in nonstick skillet over medium-high heat
- 9
Cover and steam vegetables for 5 minutes
- 10
Add teriyaki sauce and continue cooking uncovered for 2 minutes until tender-crisp
- 11
Divide rice among serving bowls
- 12
Top each bowl with shredded pork, teriyaki vegetables, pineapple, and green onions
- 13
Serve with additional teriyaki sauce if desired
Tips
Save time by using pre-cut stir-fry vegetables from the produce section.
Reserve extra cooking liquid to add moisture if reheating leftover pork.
Toast the rice briefly in a dry pan before serving for added texture and flavor.
Good to Know
Refrigerate assembled bowls up to 3 days. Store components separately for best quality.
Cook pork up to 2 days ahead. Reheat gently with reserved cooking liquid.
Serve immediately while pork is warm and vegetables are crisp.
Common Mistakes
Don't skip straining the cooking liquid to avoid greasy pork.
Avoid overcooking vegetables to maintain their crisp texture.
Substitutions
FAQ
Can I use a different cut of pork?
Pork butt or Boston butt work well. Avoid lean cuts like tenderloin which will dry out during long cooking.
How long will leftovers keep?
Refrigerate up to 4 days. The pork can be frozen for up to 3 months.
Can I make this without a slow cooker?
Yes, braise the pork in a Dutch oven at 325°F for 3-4 hours until fork-tender.