Slow Cooker Banh Mi Rice Bowls

This is a Skinny Taste recipe from the Skinny Taste Fast and Slow cookbook.  I tweaked it a bit to our tastes.  I also managed to buy the hottest jalapeño known to man.  We ate 2 hours ago and my mouth is still on fire.  It was delicious though and I will definitely make this again.

Pork:
1 pound pork tenderloin
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 tbsp. light brown sugar
3 garlic cloves, crushed
1 fresh jalapeño pepper, sliced...1 used 1 pepper and split it between the marinade and the bowl

Pickled Carrots and Radishes
6 tbsp. distilled white vinegar
1/4 C. granulated sugar
1/4 tsp. kosher salt
1 C. shredded carrots
2 radishes, cut into matchsticks...I used 3

3 C. cooked brown rice
1 C. shredded red cabbage
1 C. thinly sliced English cucumber
1 small fresh jalapeño, thinly sliced
1/4 C. fresh cilantro leaves...I skipped these...I like cilantro in very small doses.

For the pork: Season the pork with the 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 6 to 8 hours (I only cooked it on low for only 4 1/2 hours and it shredded just fine), until the pork is very tender, turning once halfway through.  Transfer the pork to a large plate and shred with 2 forks.  Reserve the sauce.

For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, sugar, and salt and 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, place 3/4 cup rice in each of 4 serving bowls.  Top each with one fourth of the pork and drizzle each with some of the sauce.  Top each with 1/4 cup shredded cabbage, 1/4 cup pickled carrots and radishes, and 1/4 cup cucumber.  Divide the sliced jalapeños and cilantro among the bowls and serve.

Per serving: 372 calories, 6.5g. fat, 74mg. cholesterol, 48g. carbohydrates, 3.5g. fiber, 30g. protein, 692mg. sodium