Asian Slow Cooker Pork with Zucchini Carrot & Apple Noodles
Ingredients
Pulled Pork
- 2.5 lbs (~1.15kg) pork shoulder
- 1/2 large sweet onion, chopped
- 3 1/2 cups (840ml) chicken stock
- 1/2 cup (120ml) low-sodium soy sauce
- 1/4 cup (60ml) mirin (Japanese rice wine)
- 1/4 cup (60ml) fish sauce
- 2 TBS sugar
- 1 TBS sesame oil
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp Chinese five-spice
Zucchini Carrot & Apple Noodles
- 2 large zucchini, about 1.5 lbs/680g
- 4 medium carrots, about 3/4 lbs/340g
- 1 TBS olive oil
- pinch of salt
- 2 large apples
Garnish (optional)
- chopped chives
- sesame seeds
- red pepper flakes
Instructions
- Place the pork and onions into a slow cooker. Pour in the chicken stock, soy sauce, mirin, and fish sauce. Add the sugar, sesame oil, salt, garlic, and five spice. Set the slow cooker on low and the timer to 8 hours. Carry on with your day.
- When the pork is almost done, make noodles out of the zucchini, carrots, and apples using a spiralizer, julienne peeler, or a mandoline slicer. I spiralized the zucchini and apples, and I used a julienne peeler for the carrots.
- Heat a large pan with the olive oil. When the pan is hot, cook the zucchini and carrots for 1 to 2 minutes ONLY. Any longer will cause the zucchini noodles to get too soggy. Season with a tiny pinch of salt, and remove from heat. I immediately plated all the noodles together (including the apples) because I didn't want the zucchini to continue cooking in the hot pan.
- When the pork is ready, take the pieces of pork out of the slow cooker. Using a fork, shred the pork. Plate the pork on top of the noodles and garnish with chives, sesame seeds, and red pepper flakes.
- You'll probably have a lot of pork left, so save the pork and broth for a yummy noodle dish!
Notes
1. Mirin is Japanese rice wine (not to be confused with rice vinegar). If you don't have any around the house, just skip it and add another spice to the slow cooker.[br][br]2. If you're saving the broth to be used again, be sure to skim the fat off the top of the liquids.
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