Slow Cooker Pork Quinoa Cabbage Bowls–pork is cooked until fork tender with chili garlic sauce and a secret ingredient. The meat is added to a bowl with shredded cabbage, quinoa, diced green onions and finally topped with a drizzle of sriracha. This makes a beautiful and delicious summer meal.
Get the INSTANT POT version of the recipe here
Slow Cooker Pork Quinoa Cabbage Bowls
Raise your hand if you don’t like cooking in the summer. Me too! But alas, my kids and husband still get hungry every single night in the summer. I try to make it easy on myself by using my slow cooker a lot, which takes minimal effort and doesn’t heat up my kitchen. This recipe for slow cooker pork quinoa cabbage bowls is really a perfect summer meal. Just stick the meat in the slow cooker, cut up some cabbage, cook a bit of quinoa and dice some green onions. Pile it all together in a bowl and if you’re into heat drizzle some sriracha on top and you’re done.
I was floored how good the flavor of the pork was. The secret ingredient is a can of soda. I used sprite but you can use 7-up or lemon lime generic soda. And I’m not a fan of sweet meat so don’t worry…it’s not super sugary. The tamari, ginger, garlic and chili garlic sauce balance out the flavors from the sprite. Another meal idea is to pile this meat on top of a bun and top with coleslaw for a picnic or potluck.
More SUMMER SLOW COOKER recipes…
Slow Cooker Hawaiian Chicken Sandwiches
Slow Cooker Pork Gyros
Slow Cooker Chicken Fajitas
Slow Cooker Coconut Lime Chicken
Slow Cooker Beef Gyros with Tzatziki Sauce
Pulled Chicken Burger with Cheesy Sauce from All Free Slow Cooker Recipes
What Slow Cooker Did You Use?
For this Slow Cooker Pork Quinoa Cabbage Bowls recipe I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.Print
Pork is cooked until fork tender with chili garlic sauce and a secret ingredient. The meat is added to a bowl with shredded cabbage, quinoa, diced green onions and finally topped with a drizzle of sriracha. This makes a beautiful and delicious summer meal.
- 2 lbs pork carnitas meat or pork shoulder or pork butt or pork blade, trimmed of excess fat
- 1 cup lemon lime soda
- 1/3 cup tamari
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 Tbsp minced ginger
- 3 garlic cloves, minced
- 1 1/2 tsp chili garlic sauce
- 1 tsp sesame oil
- 1 head of cabbage, shredded
- 1 carrot, grated
- Diced green onions, for garnish
- 2 cups cooked quinoa
- Sriracha, optional
- Place the pork in the slow cooker. Pour in the soda.
- In a medium bowl whisk together the tamari, rice vinegar, brown sugar, ginger, garlic, chili garlic sauce and sesame oil. Pour the mixture over the top of the pork.
- Cover the slow cooker and cook on low for 8-10 hours, or until meat is very tender. Remove the meat and shred. Add it back into the pot and stir in with the juices.
- Toss the grated carrot and the cabbage together. Cook the quinoa, if you need to. Dice up the green onions. Place a scoop of cabbage/carrots in a bowl, top with 1/3 cup of quinoa, some pork and top with green onions and sriracha (if desired).
I used my 6 quart oval Kitchenaid slow cooker.
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