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.
- Method: Slow Cooker