Slow Cooker Sweet and Spicy Asian Pork Shoulder

Slow-Cooker Sweet and Spicy Asian Pork Shoulder
 Jonny Valiant
Chinese five-spice powder—typically made from cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns—wakes up the braised pork.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
480
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 212
  • Protein 64 g
  • Carbohydrate 74 g
  • Sugar 29 g
  • Fiber 3 g
  • Fat 24 g
  • Sat Fat 8 g
  • Calcium 332 mg
  • Iron 8 mg
  • Sodium 1498 mg
  • Cholesterol 193 mg
What does this mean? See Nutrition 101.