TL/DR – Slow Cooker Pork Egg Roll Bowls. Fresh ginger, fresh garlic, bagged slaw. This is an easy meal that tastes like take out. –
I loved the pressure cooker version of Pork Egg Roll Bowls until I fell out of love with my pressure cooker, (specifically, the plasticky taste that seeped into the food from the new sealing ring I purchased.) Pork Egg Roll Bowls work just as well in a slow cooker.
Start by placing bagged slaw, grated carrot, soy sauce, rice vinegar, beef broth, lots of fresh garlic and lots of fresh ginger in the slow cooker. Then brown some pork with celery salt and pepper and add that to the slow cooker. Cook on high 2 hours or low 4 hours. Serve over rice, noodles or just by itself. SO EASY.
For a delicious stove stop Mexican inspired ground pork dish, try Salsa Verde Posole.
Slow Cooker Pork Egg Roll Bowls
Ingredients
- 1 lb. ground pork
- 1 t canola oil
- 1/2 t celery salt
- 1/4 t black pepper
- 1 carrot, grated
- 1 10 oz package angel hair coleslaw
- 2 inches ginger, peeled and grated on a microplane
- 4 cloves garlic, grated on a microplane
- 1 c low sodium chicken or beef broth
- 2 T low sodium soy sauce
- 1 T sesame oil
- 2 T rice vinegar
Directions
- Step 1 Heat the oil in a skillet and brown the pork for about 3 minutes on each side, seasoning with the celery salt and pepper.
- Step 2 As the pork browns, add the carrot, coleslaw, ginger, garlic, chicken broth, soy sauce, sesame oil and vinegar to a slow cooker.
- Step 3 Remove the pork from the pan with a slotted spoon and place in the slow cooker and stir everything to combine.
- Step 4 Place the lid on the slow cooker and cook for 2 hours on high or 4 hours on low.
- Step 5 Serve over rice, noodles, or in lettuce wraps.
