Pineapple teriyaki pulled pork rice bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the pork loin into four large pieces and place them in the slow cooker. Dice the pineapple, grate the ginger and garlic, and add to the slow cooker with the soy sauce, mirin, and honey. Stir to coat the pork evenly. Cook on high for 3–4 hours or low for 4–5 hours, until the pork is tender and easily shredded.

Step 2

2.Once cooked, shred the pork with two forks in the slow cooker.

Step 3

Prepare the cornstarch slurry by mixing cornstarch with cold water. Gradually stir the slurry into the slow cooker, until the sauce thickens to your desired consistency.

Step 4

4.Prepare the short grain rice. Cook according to package instructions. Once cooked, fluff with a fork.

Step 5

To make the low-cal Yum Yum sauce, whisk together the low-fat mayo, 0% Greek yogurt, ketchup, sriracha, salt, pepper, and garlic powder. Add 1% milk as needed until desired consistency is reached.

Step 6

To assemble the bowls, divide the rice evenly among 10 servings. Top each bowl with the pulled pork, drizzle with the Yum Yum sauce and garnish with green onions. store leftovers in freezer-safe containers.