Get ready to tantalize your taste buds with a dish that perfectly balances sweet and spicy flavors! Our Slow Cooker Honey Sriracha Pulled Pork Quinoa Bowls are not just a meal; they’re an experience that will leave your guests begging for seconds. Imagine tender, juicy pork shoulder marinated in a luscious honey-sriracha sauce, served over a bed of fluffy quinoa and vibrant veggies. Whether you’re hosting a dinner party or looking for a cozy weeknight meal, this recipe is your ticket to culinary delight. Read on to discover how to whip up this mouthwatering dish that will have everyone raving!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1/2 cup honey
- 1/4 cup sriracha
- 1/4 cup soy sauce
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 cups cooked quinoa
- 1 cup corn
- 1 cup black beans
- 1 avocado, sliced
- 1 lime, juiced
Instructions
- Prepare the pork shoulder by trimming any excess fat and patting it dry with paper towels.
- In a mixing bowl, whisk together honey, sriracha, soy sauce, minced garlic, and minced ginger to create the marinade.
- Place the pork shoulder in the slow cooker and pour the marinade evenly over the meat, ensuring it's well coated.
- Cover the slow cooker and set to low heat. Cook for 6 hours, or until the pork is tender and easily shreds with a fork.
- About 30 minutes before serving, cook quinoa according to package instructions. Typically, rinse quinoa and combine 1 cup quinoa with 2 cups water, then simmer until water is absorbed.
- Once pork is cooked, remove from slow cooker and shred using two forks, discarding any large fat pieces.
- Return shredded pork to the slow cooker and mix with remaining cooking liquid to keep moist.
- Warm black beans and corn in a separate pan or microwave.
- Assemble bowls by placing cooked quinoa as the base, topped with shredded honey sriracha pork.
- Add black beans, corn, and sliced avocado around the pork.
- Squeeze fresh lime juice over the bowl and serve immediately.
Tips
- Choose the Right Cut: For the best results, select a well-marbled pork shoulder. The fat will render during cooking, keeping the meat moist and flavorful.
- Marinate Overnight: If you have time, marinate the pork shoulder overnight in the fridge. This will enhance the flavors and make the pork even more delicious.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of sriracha in the marinade. You can always add more spice later!
- Don’t Skip the Lime: The fresh lime juice adds a bright acidity that balances the richness of the pork. Make sure to squeeze it generously over the assembled bowls.
- Customize Your Bowls: Feel free to add your favorite toppings! Chopped cilantro, diced tomatoes, or jalapeños can add extra flavor and freshness.
- Make it Ahead: This dish is perfect for meal prep! You can store the pulled pork and quinoa separately in the fridge for up to four days, making it easy to enjoy throughout the week.
- Serve with Extra Sauce: If you love saucy dishes, reserve some of the cooking liquid before shredding the pork to drizzle over the bowls before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
