This is more Asian-leaning than my usual pulled pork, and I’m happy that it turned out well. This dish is dead simple to make, filling but not overly so, and comes together quickly for nights when you have more things to do than hours.
Gluten-free, paleo (check labels!)
Sweet Hot Pork & Broccoli Bowl
Based on Sweet and Spicy Pork Shoulder with Sesame Cucumbers by How Sweet Eats
For The Pork
2 – 3 lbs. pork shoulder
1 Tbsp. hoisin sauce
1 Tbsp. chili garlic paste
1/4 c. coconut aminos
2 big pinches Kosher salt
1/4 tsp. white pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. sesame oil
Combine in a large crock pot and cook on High 6 hours. Shred.
For The Broccoli Bowl
1 crown broccoli
2 Tbsp. fat of choice
2 tsp. ketjap manis
2 tsp. sesame oil
1 Tbsp. fish sauce
2 tsp. sriracha
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 c. water
Cut the broccoli and stem into bite-sized pieces.
Heat the fat in a large skillet over medium heat. When the fat comes up to temperature, add the broccoli and sprinkle with a big pinch of salt. Cook, stirring occasionally, until the broccoli no longer looks straight raw.
Add the rest of the ingredients, minus the water, and cook – stirring frequently – until just beginning to soften. Add the water to de-glaze the pan and steam the broccoli and continue cooking until the water evaporates and the broccoli is done to your liking.
Serve the pork over the broccoli.
Feeds 2 for dinner + 1 for lunch with pork left over
