Sweet & Spicy Asian Pork Shoulder

Here’s another good weeknight slow-cooker recipe from Real Simple (February 2010). As written, the recipe is a bit salty, even with low-sodium soy sauce. It also needs more liquid, so I’d recommend adding either water or low-sodium chicken broth. (I learned the hard way last time I made this, but the meal was still salvageable)  No need to cut the pork into cubes, either. Just throw the entire pork shoulder (or tenderloin) in and shred when done. You can also add other vegetables such as carrots, snow peas or a red bell pepper.

Serves 4

Hands-On Time: 15m

Total Time: 8hr 00m

Ingredients

1/2 cup low-sodium soy sauce

1/2 cup brown sugar

1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)

1 tablespoon grated fresh ginger

1 teaspoon 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 bok choy, thinly sliced (about 8 cups)

2 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.

2. Twenty-five minutes before serving, cook the rice according to the package directions.

3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.