Ingredients
1lbpork tenderloin
¼tspkosher salt
⅛tspfreshly ground pepper
3garlic cloves,crushed
1jalapeno,sliced
¼cupsoy sauce,reduced-sodium
1tbspbrown sugar
6tbspdistilled white vinegar
¼cupsugar
¼tspkosher salt
1cupcarrots,shredded
2radishes,cut into matchsticks
3cupsbrown rice,cooked
1cupred cabbage,shredded
1cupEnglish cucumbers,(about ½ small cucumber), thinly sliced
1small jalapeno,thinly sliced
¼cupcilantro leaves
Preparation
Season the pork with salt and pepper, then place it into the slow cooker.
Combine the garlic, jalapeno, soy sauce, and brown sugar. Stir to dissolve, then pour over the pork. If the slow cooker runs hot, add ¼ cup of water.
Cover and cook on Low for 6 hours until the pork is very tender, turning once halfway through, if desired.
When the pork is ready, shred the meat. Reserve the sauce.
In a medium glass bowl, combine the vinegar, sugar, and salt. Stir until dissolved.
Add the carrots and radish, and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
Place ¾ cup of rice in each bowl, top each with about 2 ½ ounces of pork, drizzle with 2 tablespoons of the reserved sauce.
Top with ¼ cup of shredded cabbage, ¼ cup of pickled carrots, ¼ cucumber, sliced jalapenos, and cilantro.
Serve, and enjoy!
