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Slow Cooker Banh Mi Rice Bowls

5 from 3 votes
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  • 1 pound pork tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 3 cups cooked brown jasmine rice
  • for topping: sliced cucumber, shredded cabbage, cilantro, sliced jalapeno, pickled carrots/radishes

pickled carrots and radishes

  • 6 tablespoons distilled white vinegar, I actually used apple cider vin!
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 2 radishes, cut into matchsticks


  • Season the pork with the salt and pepper and place it in the slow cooker. Whisk together the soy sauce, brown sugar, garlic and jalapeno and pour it over the pork. Cover and cook for 6 to 8 hours. Once finished, shred with two forks.
  • Place the brown rice in bowls and top with the shredded pork. Top with the cucumber, cabbage,cilantro, jalapeno and pickled carrots and radishes!

pickled carrots and radishes

  • In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt it dissolved. Stir in the carrots and radishes and let sit for at least 30 minutes. Drain and place the carrots and radishes in the fridge until ready to eat.

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