How was everyone’s Thanksgiving? Are you all as exhausted as I am? I didn’t even do all the cooking! In fact, I was a guest who brought a few things. But I didn’t do the lion’s share of the work. So why am I so tired? Oh yeah, probably because I have two crazy kids who don’t stop for one second when they’re awake. 🙂
Did any of you brave souls go out and shop on Black Friday? I went to Kohl’s to pick something up and OH. MY. GOSH. The line went half way around the store. It was insane. I like a good deal as much as the next person, but really? I was grateful that the lady in customer service rang my item up so I didn’t have to wait in the long line.
Anyway, is anyone sick of turkey yet? I’m actually not. I haven’t had any turkey leftovers, but I’m planning on doing a grilled turkey and cheese sandwich with some of my homemade cranberry chutney for lunch. YES!
But when you’ve had enough turkey and are looking for something new that doesn’t look or taste like mashed potatoes, gravy, rolls, or stuffing, you gotta try this baby. I came up with it after my last trip to Rumbi Island Grill. I always get their chicken teriyaki bowl, but I decided to branch out and try their teriyaki pork bowl. YUM! It was delish. I knew I had to recreate it at home. And friends, I know you’re gonna love this Rumbi Island Grill Teriyaki Pork copycat.
First, the pork is cooked slow and low in a crock pot, so you can throw it in in the morning and it’ll be deliciously juicy and tender for you when you wanna whip up a quick and easy dinner. Saute the fresh veggies until they’re crisp tender and spoon them and the shredded pork onto a bed of hot cooked rice and you’re ready to go. This makes a lot, so you’ll have plenty for your family or for leftovers. In fact, it makes such good leftovers that someone stole some of my husband’s from the fridge at work. True story.
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs
- 1 (22 ounce) bottle teriyaki glaze (the thick kind. NOT the marinade or thin sauce. I used Kikkoman Teriyaki Baste and Glaze)
- 2 Tbsp canola oil
- 1 bunch broccoli, cut into bite-sized pieces
- 3 celery stalks, sliced
- 1 cup carrots, chopped
- 2-3 green onions, sliced
- Sesame seeds, for garnish
- Hot cooked white or brown rice
- Pour can of beef broth into slow cooker and add pork ribs. Cook on High for 4 hours (or Low for 8 hours), or until meat shreds easily. Remove meat, and shred with two forks.
- Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in 2 cups of the teriyaki glaze.
- Bake in the preheated oven for 30 minutes, or until heated through.
- Meanwhile, put carrots in a small microwave-safe bowl and add just enough water to cover them. Cook in microwave until crisp-tender, about 3½ minutes. Drain.
- In a large skillet, heat oil over medium-high heat. Add broccoli and sauce for 2 to 3 minutes, tossing frequently. Add celery and cook until vegetables are crisp-tender. Remove from skillet.
- Spoon cooked rice into bowls and top with pork and veggies. Sprinkle with green onions and sesame seeds. Serve with remaining glaze to drizzle on top.
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We went out on Black Friday. Not even intentionally for anything, we just decided to go out and hit the mall for something to do. it was insane! I wish I’d had something like this to come back to! It looks absolutely amazing!
Kim (Feed Me, Seymour) recently posted…Gingerbread Hot Chocolate Mix for #Sundaysupper
Thanks, Kim! It’s way yummy. I love a good slow cooker recipe. 🙂