Sweet & Spicy Asian Pork Shoulder (Slow Cooker)

By á-72521

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1 to 2 tablespoons of chili-garlic sauce
• 1 tablespoon of grated fresh ginger
• 1 teaspoon of Chinese five-spice powder (optional)
• kosher salt and black pepper
• 2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1 cup long grain white rice
• 1 medium head book choy, thinly sliced (about 8 cups)
• 2 scallions sliced

Preparation

Step 1

1. In a 4-6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, Chinese five-spice, 1/2 teaspoon salt, 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4-5 hours or low for 7-8 hours
2. Twenty five minutes before serving, cook the rice according to package instructions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the book choy into the pork and cook, covered, until heated through, 2-4 minutes. Serve with the rice and sprinkle with the scallions.