Categories: Slow Cooker
Ingredients
- 1 pork shoulder, 3 to 4 pounds
- 2 tablespoons olive oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup loosely packed brown sugar
- 1/4 cup chili garlic paste
- 2 tablespoons hoisin sauce
- toasted sesame oil, for drizzling
- 1 seedless cucumber, thinly sliced (I like to use the mandolin for this)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili garlic paste
- 1 tablespoon sesame seeds
- salt and black pepper, to season
Directions
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Sear the pork shoulder: Heat a large skillet over medium-high heat and add olive oil. Season the pork shoulder with the salt and pepper and place it in the skillet. Sear on all sides until golden brown, about 1 to 2 minutes per side. Turn off the heat and set aside.
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Prepare the slow cooker: In the bottom of your slow cooker, whisk together soy sauce, brown sugar, chili garlic paste and hoisin sauce. Add the pork shoulder and cover. Cook for 8 to 10 hours on low. Once finished, the pork should fall apart with a fork. Shred it well (removing any bones/fat/etc) and toss the shredded meat in its chili garlic cooking liquid.
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Make sesame cucumbers: While the pork is cooking, place the cucumber slices in a bowl. Whisk together the vinegar, sesame oil and chili garlic paste. Pour over the cucumbers and toss well to coat. Season with the salt and pepper, then sprinkle on the sesame seeds.
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Serve with sesame cucumbers. Drizzle with toasted sesame oil and serve with more chili garlic paste.
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This pork pairs perfectly with jasmine or brown rice. Prepare according to the directions on the package, and stir in some chopped cilantro if you wish! You could also amp up the veggies by serving with steamed broccoli. You’ll likely have a few servings of pork leftover. You can use leftovers in sandwiches, tacos, with eggs, in a pasta dish, or in this week’s suggested lunch – banh mi rice bowls!