Instant Pot Pulled Pork Asian Rice Bowls
A rice bowl made easy with shredded pork and Asian flavors. Makes a great meal and the leftovers are fabulous too!
Servings: 6 -8 main dish servings
Ingredients
- 4 lb boneless pork loin or boneless pork shoulder/butt
- 1 tsp REAL salt
- 1/2 tsp freshly ground black pepper
- 1 cup chicken broth
- 1/3 cup Ken's Simply Asian Vinaigrette
- 3 cups Cooked Jasmine rice
- 1 bag pre-shredded cabbage and carrots
- Fresh cilantro chopped
- 1/2 cup chopped peanuts
Instructions
- Slice pork into 4 pieces and season with salt and pepper. Place pork in instant pot insert and top with minced garlic and chicken broth.
- Place lid on Instant Pot and seal. Cook on manual high pressure for 45 minutes.
- Once it's finished cooking, Let the Instant Pot naturally release for 15 minutes, then quick release for remaining pressure.
- Carefully remove pork to a large mixing bowl. The pork will be so tender that it may start to fall apart during the transfer, so beware. Shred using two forks and add Ken's Simply Asian Vinaigrette Dressing and shredded cabbage and carrots.
To serve:
- Add rice and meat / slaw mixture in a bowl. Top with fresh cilantro and chopped peanuts to taste. If desired, add a splash more of Ken's Simply Asian Vinaigrette Dressing. Enjoy!
Notes
Use an Instant Pot to make this recipe super simple.
Nutrition
Serving: 3cups per person | Calories: 668kcal | Carbohydrates: 23g | Protein: 67g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 191mg | Sodium: 851mg | Fiber: 1g | Sugar: 4g