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Author Notes: Soft and juicy pulled pork paired with light zucchini and carrot noodles and crunchy apples. It’s the perfect gluten-free fall dish. You'll probably have extra pork leftover, so save it for another meal! —Lisa @ Healthy Nibbles & Bits
- 2 1/2 pounds pork shoulder
- 1/2 large sweet onion, chopped
- 3 1/2 cups chicken stock
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Chinese five-spice
Vegetable & Apple Noodles
- 3 large zucchini
- 4 medium carrots
- 2 large apples
- 1 pinch salt
- 1 pinch red pepper flakes (optional)
- 2 tablespoons chopped chives (optional)
- 2 tablespoons sesame seeds (optional)
- 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. Set the slow cooker on low and the timer to 8 hours. Carry on with your day.
- 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.
- Heat a large pan with the olive oil. When the pan is hot, cook the zucchini and carrots for 1 to 2 minutes ONLY. 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 apples) because I didn't want the zucchini to continue cooking in the hot pan.
- 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.