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Slow Cooker Pork Quinoa Cabbage Bowls

  • Prep Time: 10
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x


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. 


Units Scale
  • 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


  1. Place the pork in the slow cooker. Pour in the soda.
  2. 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.
  3. 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.
  4. 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).
  • Method: Slow Cooker