• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    8 hours 15 mins

  • servings


  • Author


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  • 1 large organic pastured pork shoulder or butt (~4lbs)
  • salt & pepper
  • 4 tbsp garlic powder
  • 4 tbsp ground ginger
  • 1 tbsp red pepper flakes
  • ¼ cup fish sauce
  • 1 lime juiced
  • ¼ cup tamari (gluten-free soy sauce)
  • 2 tbsp raw unfiltered honey
  • 4 kaffir lime leaves or 1 tbsp of lime zest
  • ½ cup bone broth or any broth of choice

Pickled Veggies

  • 2 cups assorted veggies, such as cucumber, carrot, jalapeño & red onion, diced & sliced
  • 1 tbsp coconut sugar
  • 1 tsp sea salt
  • ¼ cup rice vinegar
  • ½ lime, juiced

To Serve

  • drizzle with sriracha and/or hoisin sauce (optional)

product used in the recipe

Forbidden® Rice

  • 1

    Liberally season pork on all sides with salt, pepper, garlic, ginger and red pepper flakes. Add to a large slow cooker.

  • 2

    Evenly pour fish sauce, lime juice and tamari over the pork. Drizzle with honey and throw kaffir lime leaves into slow cooker. Pour bone broth over top, cover and cook on low for 8-10 hours, flipping halfway.

  • 3

    Meanwhile, dice and slice veggies of choice. In a medium bowl, combine sugar, salt, vinegar and lime juice and stir until sugar is dissolved. Add veggies and toss to combine. Refrigerate for at least 30 mins.

  • 4

    When pork is done, shred apart with two forks and place onto a baking sheet. Pour half the remaining juices over the pork and broil until crispy. It should take 5-10 mins, and it helps if you toss halfway through and flip the baking sheet, so all areas are crisped equally. Pour remaining juices over the crispy pork.

  • 5

    Divide rice between individual bowls, top with pork, pickled veggies, and chopped herbs. Drizzle with sriracha and/or hoisin sauce, if desired.

product used in the recipe

Forbidden® Rice