• 1 pork shoulder
  • 200g brown rice
  • 2 spring onions
  • 1 red pepper
  • 1 yellow pepper
  • 3 cloves of garlic
  • ½ tsp ground ginger
  • ½ tsp ground coriander
  • 400ml veg stock
  • 100g frozen peas
  • 3 handfuls of kale
  • Teriyaki sauce (I’ll let you decide)



Slow cooker meals often feel boring and heavy. This one is bright, light and very exciting. Spicy, sweet, crunchy, soft. It’s got all the good. And you don’t have to do any of the hard work!


Finely chop the garlic, slice the spring onions & peppers. Put them in the slow cooker with the brown rice & stock. Add the ginger, coriander & salt & pepper. Stir all together.

Place the pork shoulder on top and make sure the rice & veggies are covered with the liquid.

Put the lid on and leave on slow for 6 hours (or whatever your slow cooker says).

When ready to serve, turn off the cooker, take the pork out, add the frozen peas & kale, stir, and replace the lid – the remaining heat will cook the veg.

Cut the rind/top layer of fat off the pork and shred the meat – it should fall apart and be all delicious. Coat with teriyaki sauce (use this to your personal taste.)

Serve the pork on top the rice & veggies, add an extra drizzle of teriyaki and some fresh spring onion.