Lunch: Slow-Cooker Hawaiian Pork Rice Bowls

These delicious rice bowls come together with slow-cooked pork, steamed teriyaki vegetables and fresh pineapple.

This recipe includes fertility superfoods such as:

Pineapple

Health and fertility benefits of Slow-Cooker Hawaiian Pork Rice Bowls

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

3 lb boneless pork shoulder roast
2 teaspoons liquid smoke
1 tablespoon coarse sea salt
3 cups fresh stir-fry vegetable mixture
1/4 cup teriyaki sauce
6 cups cooked white rice
1 cup chopped fresh pineapple
1/3 cup sliced green onion

Instructions

Spray 5- to 6-quart slow cooker with cooking spray. Place pork in slow cooker; drizzle liquid smoke on top of pork, and sprinkle with coarse sea salt. Cover and cook on Low heat setting 7 to 8 hours.
Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage. Strain juices in slow cooker, and add 3/4 cup of strained juices to the shredded pork. Cover and keep warm.
Meanwhile, in 10-inch nonstick skillet, heat 1/4 cup water and the vegetable mixture over medium-high heat. Cover and steam 5 minutes; add teriyaki sauce, and continue cooking uncovered about 2 minutes or until tender-crisp.
Divide rice among 6 serving bowls; top each with 3/4 cup shredded pork, teriyaki vegetables, pineapple and green onion. Serve with additional teriyaki sauce, if desired. Any remaining pork can be refrigerated for another use.

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