Directions

1. Cut tenderloin into three sections and add to slow cooker.
2. Cover with 1-2 cups water (enough to cover most of the tenderloin pieces), then set at low for 6 hours.
3. While pork is cooking, assemble cucumber salad. Start by slicing mini cucumbers into thin slices, add to a bowl, and coat with 1 tablespoon of salt. Let sit in the refrigerator for 15 minutes.
4. While salt is extracting water from cucumbers, assemble dressing by combining all dressing ingredients and stir until evenly mixed.
5. Rinse salt off cucumbers and gently pat with a paper towel to absorb extracted water. Add dressing, stir and refrigerate.
6. Cook jasmine rice immediately before serving. We recommend microwavable rice packets as a fast and easy solution during busy weeks or to save time during meal prep!
7. Once pork is cooked and begins to easily fall apart, shred and let rest in juices until serving.
8. To serve, assemble bowls beginning with rice, then add desired portion of shredded pork and top with cucumber salad, edamame, green onions and chili garlic sauce to taste. Or portion meal prep to containers for a week's worth of lunches.