Servings: 4

Pork: subheading: Pork:
1 lb pork tenderloin 1 lb pork tenderloin
¼ tsp kosher salt ¼ tsp kosher salt
⅛ tsp frshly ground black pepper ⅛ tsp frshly ground black pepper
¼ cup reduced-sodium soy sauce ¼ cup reduced-sodium soy sauce
1 tbs light brown sugar 1 tbs light brown sugar
3 garlic cloves 3 garlic cloves
1 fresh Jalapeño pepper, sliced 1 fresh Jalapeño pepper, sliced
 
Picked Carrots and Radishes: subheading: Picked Carrots and Radishes:
6 tbs distilled white vinegar 6 tbs distilled white vinegar
¼ cup granulated sugar ¼ cup granulated sugar
¼ tsp kosher salt ¼ tsp kosher salt
1 cup shredded carrots 1 cup shredded carrots
2 radishes, cut into match sticks 2 radishes, cut into match sticks
 
Rice & Garnish: subheading: Rice & Garnish:
3 cups cooked brown rice 3 cups cooked brown rice
1 cup shredded red cabbage 1 cup shredded red cabbage
1 cup thinly sliced English cucumber (about ½ small) 1 cup thinly sliced English cucumber (about ½ small)
1 small fresh Jalapeño pepper, thinly sliced 1 small fresh Jalapeño pepper, thinly sliced
¼ cup fresh cilantro leaves ¼ cup fresh cilantro leaves

For the Pork: subheading: For the Pork:
Season the pork with salt and pepper and place in a slow cooker, In a small bowl, combine the soy sauce, brown sugar, garlic, and Jalapeño. Pour the mixture over the pork.
Cover and cook on low for for 6 to 8 hours, until the pork is very tender, turning once halfway through, if desired.  Transfer the pork to a large plate and shred with 2 forks. Reserve the sauce.
*Add some water to pork as past attempts at this dish have seemed dry.
For Picked Carrots and Radishes: subheading: For Picked Carrots and Radishes:
In a medium glass  bowl, combine the vinegar, granulated sugar, and salt then stir until the sugar is dissolved.  Add the carrots and radishes, toss well, and let sit for about 30 minutes.  Drain well and refrigerate until ready to use.
To Serve: subheading: To Serve:
Place ¾ cup rice in each of the 4 serving bowls. Top each with one-fourth of the pork and drizzle each with 2 tablespoons of the sauce from the slow cooker. Top each with ¼ cup shredded cabbage, 1.4 cup picked carrots and radishes, and ¼ cup cucmber. Divide the sliced jalapeño's and cilantro among the bowls and serve.

From "Skinnytaste Fast and Slow" cookbook  From "Skinnytaste Fast and Slow" cookbook