Description
Soft and juicy pulled pork paired with light zucchini and carrot noodles and crunchy apples. The perfect gluten-free fall dish.
Ingredients
- 2-½ pounds Pork Shoulder
- ½ whole Large Sweet Onion, Chopped
- 3-½ cups Chicken Stock
- ½ cups Low Sodium Soy Sauce
- ¼ cups Mirin (Japanese Rice Wine)
- ¼ cups Fish Sauce
- 2 Tablespoons Sugar
- 1 Tablespoon Sesame Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Chinese Five Spice
- 2 whole Large Zucchini
- 4 whole Medium Carrots
- 2 whole Large Apples (any Kind Works)
- 1 Tablespoon Olive Oil
- 2 Tablespoons Chopped Chives (optional)
- 2 Tablespoons Sesame Seeds (optional)
- ½ Tablespoons Red Pepper Flakes (optional)
Preparation
1. Place the pork and onions into a slow cooker. Pour in the chicken stock, soy sauce, mirin, and fish sauce. Add the sugar, sesame oil, salt, garlic and five spice over the top of the pork. Set the slow cooker on low and cook for 8 hours.
2. When the pork is almost done, make noodles out of the zucchini, carrots and apples using a spiralizer, julienne peeler or a mandoline slicer. I spiralized the zucchini and apples, and I used a julienne peeler for the carrots.
3. Heat a large pan over medium-high heat and add the olive oil. When the pan is hot, cook the zucchini and carrots for just 1 to 2 minutes. Any longer will cause the zucchini noodles to get too soggy. Season with a tiny pinch of salt, and remove from heat. I immediately plated all the noodles together (including the raw apples) because I didn’t want the zucchini to continue cooking in the hot pan.
4. When the pork is ready, take the pieces of pork out of the slow cooker. Using a fork, shred the pork. Plate the pork on top of the noodles and garnish with chives, sesame seeds, and red pepper flakes.
5. You’ll probably have a lot of pork left, so save the pork and broth for a yummy noodle dish!
