Slow Cooker Sweet and Spicy Asian Pork Shoulder

Photo by  Jonny Valiant
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 780 calories
    • Calories 212 calories from fat
    • Fat 24 g
    • Sat Fat 8 g
    • Cholesterol 193 mg
    • Sodium 1498 mg
    • Protein 64 g
    • Carbohydrate 74 g
    • Sugar 29 g
    • Fiber 3 g
    • Iron 8 mg
    • Calcium 332 mg


  1. Check 1/2cup low-sodium soy sauce
  2. Check 1/2cup brown sugar
  3. Check 1 to 2tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
  4. Check 1tablespoon grated fresh ginger
  5. Check 1teaspoon Chinese five-spice powder (optional)
  6. Check kosher salt and black pepper
  7. Check 2 1/2pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
  8. Check 1cup long-grain white rice
  9. Check 1 medium head bok choy, thinly sliced (about 8 cups)
  10. Check 2 scallions, sliced


  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.