Categories: Pork

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/2 tsp. ground allspice
• 1/4 to 1/2 crushed red pepper
• 1/4 cup plus 1 Tbsp. brown sugar
• 1 2-inch piece fresh ginger, half thinly sliced and half grated
• 2 1/2 lb. boneless pork shoulder, trimmed and cut into 2-inch pieces
• 1 cup long-grain white rice
• 1/4 cup rice vinegar
• kosher salt ad pepper
• 1 seedless cucumber, thinly sliced into half moons
• 1/4 sweet onion, thinly sliced

Directions

1. In a 5 to 6-quart slow cooker combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
2. Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, remaining Tbsp. brown sugar, grated ginger and 1/4 tsp. each salt and pepper. Add the cucumber and onion and toss to combne.
3. Spoon the pork over the rice and serve with the cucumber salad.

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