Slow Cooker Savory Asian Pork Shoulder

Last night's dinner was inspired by a recipe in the latest issue of Real Simple Magazine However, when I was double-checking my pantry for ingredients at hand, I realized that one key part of their recipe (the chili sauce) contained peanuts. My toddler has a nut allergy so I had to adjust the recipe to suit our dietary needs. Here's what I came up with:

Ingredients

• 1 cup Ginger Sesame Sauce (I used Ginger People's but you can usually find a ginger or soy sesame vinaigrette in the Asian Food or salad dressing section of most grocery stores)
• 1/8 cup soy sauce
• 2 1/2 pounds pork shoulder, trimmed of most of excess fat and cut into 2-inch pieces
• 1 cup long-grain white rice (I used precooked frozen rice to save time)
• 1 medium head bok choy, thinly sliced (about 8 cups). Broccoli or asparagus can be substituted as well

  2 scallions, sliced (optional)

Directions

In a 4- to 6-quart slow cooker, combine the pork and the sauce. Cook, covered, until the pork is tender, on low for 6-7 hours. If you are prepping this before work and need to stretch the cooking time, add 1/2 cup of water so it can go a full 8-9 hours without drying out. Leaving a bit of the fat on the meat will help as well.

 

If cooking rice from scratch, allow 25 minutes to cook the rice according to the package directions. If using frozen precooked rice, microwave to package directions (usually 4-5 minutes).

 

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.

Comments

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