- 3 pound pork shoulder/butt
- 1 tbsp smoked sea salt (pink salt will work, too)
- 5 garlic cloves
- 1 1/2 tsp sesame oil, divided
- 1 tbsp rice vinegar, divided
- 2 cups baby bok choy, bottoms chopped off and leaves rinsed
- 1 cup broccoli slaw
- 1 cup red cabbage, chopped into strips
- 1/4 cup kimchi
- 1 tbsp butter
- 2 eggs
- Salt and pepper
- Sriracha, chopped green onion, and sesame seeds for garnish
- Cooked white rice
- Cut pork into 1/2 pound (ish) chunks. Season liberally with salt. Cut slits into the meat and insert the garlic cloves into the slits.
- If using a slow cooker, add pork to the slow cooker and cook on low for 10-12 hours. If using an Instant Pot, add 1/2 cup water to the Instant Pot followed by the pork. Cook on the manual setting for 90 minutes. Once finished, use the quick release.
- While the pork is cooking, assemble the veggies. Add a third of the sesame oil and rice vinegar to a nonstick skillet. Add the baby bok choy and cook for 4-5 minutes, until softened. Set aside. Repeat with broccoli slaw and red cabbage.
- Remove pork from slow cooker or Instant Pot and place on a cutting board. Shred with two forks. Heat a cast iron skillet over medium-high heat and add the shredded pork. Let cook without touching it for 2 minutes to let the bottom get crispy. Stir the pork and repeat until it’s mostly crispy.
- Start assembling the bowls. Rice on the bottom, pork and veggies on top. You won’t use all the pork (leftovers!).
- Melt the butter in the skillet you cooked the veggies in. Fry the eggs in the butter and season with salt and pepper. Keep the yolks runny.
- Top bowls with the eggs. Garnish with sriracha, green onions, and sesame seeds.