Categories: Main Entree, Pork

Ingredients

• 1/2 cip low-sodium soy sauce
• 1/2 cup bornw sugar
• 1 - 2 Tbsp. chili garlic sauce (I sub in minced garlic)
• 1 Tbsp. Grated fresh ginger
• 1 tsp. Chinese 5-spice powder
• Kosher Salt and Black pepper
• 2.5 lbs. pork shoulder
• 1 c. long grain white rice
• 1 medium head of bok choy
• 2 scallions sliced

Directions

1. In a 4 – 6 qt. slow cooker, combine the soy sauce, sugar, chili-garlic saice, ginger, five spice powder (if using), 1/2 tsp slat, and 1/4 tsp. pepper. Add the pork and toss to coat. Cook, covered until the pork is tender on high for 4 to 5 hours or on low for 7 – 8 hours (I like 10 hours low is best).

2. 25 minutes before serving, cook the rice according to the package directions.

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

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