There’s something so comforting about a meal that practically cooks itself. This slow cooker pulled pork with rice and veggies is one of those dishes that fills your home with amazing smells while you get on with your day. Tender, flavorful pork paired with fluffy rice and colorful vegetables makes this an easy, satisfying meal that works just as well for busy weeknights as it does for relaxed family dinners.
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Equipment
- Small mixing bowl
- Tablespoon
- Teaspoon
- Large mixing bowl
- Slow cooker pot
- Colander x 2
- Saucepan x 2
- Wooden spoon
- Forks
Ingredients
- Pork shoulder chops x 4
- Tomato puree x 2 tbsps
- Honey x 2 tbsps
- Tamari x 2 tbsps
- Ground ginger x 1 tsp
- Smoked paprika x 1 tsp
- Garlic granules x 1 tsp
- Onion granules x 1 tsp
- Salt and pepper to taste
- Rice x 300g
- Chicken stock or bone broth x 600mls
- Green beans, broad beans and peas
Method
- In a small mixing bowl add the tomato puree, honey, tamari, ground ginger, smoked paprika, garlic granules, onion granules and salt and pepper to taste.
- Mix these ingredients together.
- In a large mixing bowl put the pork chops and pour over the mixture.
- Using your hands rub the mixture into the chops.
- Store in the fridge for 30 minutes or up to overnight.
- Put a large frying pan onto a high heat on the hob.
- Add oil to the base and leave the pan to heat up.
- Once the pan is hot place the chops into the pan.
- Fry until they start to turn brown.
- I had to do this in two batches as my pan wasn’t big enough for the four chops.
- Once they are browned remove the lid of the slow cooker pot and put them in.
- Pour over 200mls of chicken stock or bone broth.
- Turn the slow cooker pot onto 2 – 3 hours on high and 5 – 6 hours on low.
- Before the end of the slow cooker time start to cook the rice.
- Start by measuring two centimetres on a wooden spoon.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into a saucepan.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Place the wooden soup on top of the rice.
- Now carefully pour over the chicken stock or bone broth until it’s level with the line on the spoon.
- The stock or broth should be 2 centimetres above the above the top of the rice.
- Next put the hob on to a high heat and bring the water to the boil.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 30 – 40 minutes.
- Do not remove the lid during the cooking process.
- When the liquid looks like it has been absorbed by the rice then lift the lid.
- Give the rice a stir and if there is still water in the bottom pop the lid back on for five more minutes.
- Continue to do this until all the liquid has evaporated.
- Remove the lid completely and give the rice a stir.
- Set aside for a few minutes.
- While the rice is cooking turn off the slow cooker pot and remove the lid.
- Leave to rest for a good 10 minutes.
- Grab two forks and tear the meat apart.
- While the rice is cooking prepare the vegetables.
- Place the green beans, broad beans and peas into a saucepan.
- Pour over boiling water and bring to the boil.
- Leave the pan to simmer and cook the vegetables for 3 – 5 minutes.
- Once cooked drain through the colander and serve.
- Now serve the pork, rice and vegetables.
- Then enjoy.
This slow cooker pulled pork recipe is a versatile and reliable meal. It’s hearty, nourishing, and perfect for leftovers too. Whether you’re feeding a crowd or just planning ahead for the week, this recipe is a great reminder that simple ingredients and a slow cooker can come together to make something truly delicious. If you give it a try, I hope it becomes a regular favorite in your kitchen.
Googies Kitchen Life 