Slow Cooker Pulled Pork Bowls

If there’s one thing I’ve found that most of us have in common, it’s our love for meal bowls. Throwing everything we need to fuel it up right into one bowl just makes for an easy, peasy meal that everyone can adjust to their own nutrition needs. More or less carbs. More or less protein. And customize the amount of veggies depending on your workout the next day.

The other handy thing about bowls is you can prep each ingredient ahead of time and build a bowl for any meal in a jiffy. <Yes, I just used the words handy and jiffy in the same sentence.> This is a perfect recipe for meal prep.

You probably are a meat eater if you are reading this recipe – and you might be sick of chicken. Did you know that pork tenderloin is nutritionally equivalent to chicken breast? Yep! Same amount of protein. Same amount of fat. Pork products have just gotten a bad wrap over the years from their less healthy counter parts bacon and sausage. But when we look at the less healthy factors in meat, one of the largest is saturated fat. Any fat on an animal is saturated fat and this has been shown to increase our total and LDL cholesterol. But, pork tenderloin is the leanest cut of pork – so we’re not getting all that unhealthy saturated fat along with it. Lean cuts of meat can dry out easier, since they don’t have the fat to keep them moist. Cue the slow cooker which leaves this nice and delicious!

Build your own bowl however you like and enjoy! Try leftover pork as a sandwich, tacos, or straight out of the bowl!

Slow Cooker Pulled Pork Bowls

Servings: 8, 4 oz servings of pulled pork

INGREDIENTS

2.5 – 3# pork tenderloin

1/2 cup soy sauce

2 Tbsp Worcestershire sauce

1/4 cup honey

6 cloves garlic, pressed <or 1 Tbsp minced or squeeze garlic>

Serve with: cooked grain <I used farro – any grain will do, like rice or quinoa>, any veggies <raw or roasted>, and beans or edamame

DIRECTIONS

  1. Add pork tenderloin to slow cooker.
  2. In a small bowl, combine soy sauce, Worcestershire sauce , honey and garlic. Whisk together well.
  3. Pour above sauce over pork tenderloin.
  4. Cook on low for 4 – 5 hours.
  5. Shred pork and enjoy!

Other Thoughts

  • Super adaptable – this pork is versatile! It’s salty and a tiny bit sweet. Make sandwiches out of it or use it for tacos or burritos. The options are endless. I would even highly recommend eating it over the Butternut Squash Mac-n-Cheese!
  • Get creative with your bowls! Sweet potato + roasted Brussel sprouts + pork sounds delicious as well.
  • Save the pork in the refrigerator for 3 – 5 days or freeze in individual servings for meals at a later date.

How-to-Use

Athletes: As an endurance athlete, you’re likely eating quite differently than others in your house. Meals like this allow YOU to get what you need and everyone is happy. Flex the amount of grains <carbs> depending on your weekly mileage. Keep protein steady through training. And, adjust veggies based on the workout ahead and how sensitive your GI tract is!

Healthy Eating: Echoing the athlete recommendations – I love these bowls because you can adjust the amounts of each item. Our eyes do a lot of our eating. If we see a FULL bowl of food, we are more likely to feel satisfied by our meal. Build yourself a FULL bowl!

Kids: Kids aren’t a fan of bowls?! Put it on different sections of the plate. Or, use the pork to make them a quesadilla!

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