Slow Cooker Sweet and Spicy Asian Pork Shoulder

Tried it and it was like sucking on a salt cube. Wasn't spicy at all imo, probably because I only used 1 tbsp sauce instead of 2 or maybe didn't use as much ginger. Need suggestions on how to lessen the salty flavour though.

I made this today and thought it was good. It wasn't too spicy! I will definitely make this again for my family!

I made this last weekend, pretty much as the recipe directs, cutting back on the chili-garlic sauce to make sure it wasn't too spicy. Put the whole shoulder in the crock pot, and made the sauce in a sauce pan first, and then poured it over the shoulder. I did this the night before, put it on early the next day, and enjoyed it while we watched football. It was absolutely delicious, and I received rave reviews from our guests. Make this for your family, or for guests - either way, they'll be impressed.

I cut the soy sauce to 1/4 cup and cut the hot chili sauce to 1/2 T. Did not use 5-spice - added some garlic powder. Added 2 t Asian BBQ sauce, and 2 t thai sweet chili sauce. Cooked the roast whole on low.

I tired this dish for the first time tonight and it was delicious. My husband loved it too. Definitely going in the rotation for dinner. I couldn't find the Chinese 5 spice powder, so I added a hint of some stir-fry cooking powder. Tasty!

I didn't start this in time to use the slow cooker, but put it in the oven whole. I served it with sauteed broccoli, squash, bok choy, onion garlic, red and yellow peppers. It was easy and delicious.

This was very powerful and spicy. I think next time I will cut back on the soy sauce, but definitely enjoyed it. http://www.tanastable.com/

Wow- SPICY!! Delicious, but beware- my kids couldn't eat cause it's so spicy. It was tasty as written for adults, but got my nose running.

This is one of my favorite crock pot recipes. I follow the recipe exactly as written. It's easy and really tasty.

I used a pork tenderloin and it worked well when I cooked on the low setting. It dried up when cooked on high. This is one of my husbands's favorite meals.

I made it 3 times so far and each time this dish turned out with great result. I tried this recipe with the meat cut into 2 inch pieces and with the whole piece of the meat. The best way to cook was to place the whole 2 ½ lb pork shoulder into the slow cooker. The meat was able to retain the juice and stay very tender that way. The timing to place the bok choy into the slow cooker was also tricky. I over cooked the bok choy once. The best time to place the bok choy in the slow cooker is when it's still cooking on low around 15 to 20 minutes before severing.

I cut the soy sauce in half. I also did not add additional ginger, as my 5 spice powder had it in. This was fabulous! I would suggest to the other posters to try it again, as you gave me the idea to cut the soy sauce. Also if BokChoy doesn't do it for you, snap peas or carrots, or any other veggie I think would be great!

Made this using boneless, skinless chicken thighs and it was just delicious! Used low-sodium soy sauce and left out the salt also due to BP, so did not think it was salty. A keeper! Thank you!

Not sure we will try this again without major tweaking... It was way too salty. The only variation I made from the recipe was using a pork tenderloin in place of the pork shoulder because I already had one I needed to use. Now I'm trying to figure out how I can salvage the leftovers. It looked so good but I won't make this exact recipe again.

Just tried this recipe tonight and I agree with many of the comments posted and this is way too salty even using low-sodium soy. However it is a very tasty dish and will definitely cook again. Would be nice to use a leaner cut of pork but I think tenderloin is too far in the other direction. I had prepared this dish the night before and strained out the sauce into a different bowl which I then put in the refrigerator to let the fat solidify, it's still too soft at room temperature, once solidified I scooped out the fat which was very easy to do. The next day I put it into a dutch oven with meat and warmed up very gently and finished with the bok choy. Also how does 1 med bok choy translate into 8 cups sliced? Also as we had had rice the night before we decided to have it with angel hair pasta which worked nicely. Probably better with vermicelli. So with a few minor changes: cut low-soy with more water and add more vegetables, we'll cook this dish ag

Super recipe! I didn't have low sodium soy sauce, so I cut mine with water. My teenage son actually licked his plate!

Really good, but really salty, even with low sodium soy. Next time I might cut the soy sauce with some water. I followed the recipe exactly accept for 1 tablespoon of sriracha in place of the chili sauce. It was slightly spicy, and not too hot for my meat-and-potatoes mother!

this sounds wonderful but I will probably use a leaner cut of pork like a tenderloin because the calorie/fat count on this is very high -- 17 pts./svg. for all you Weight Watchers out there :)

Great flavor, very inexpensive meal when using pork shoulder, but I used regular soy sauce and found it extremely salty. We will make it again but use low sodium soy sauce this time.

No extra water needed, there is enough liquid in this receipt. We love this recipe.

I'm a very inexperienced cook, could someone tell me if water is needed to cook the pork for that long?

My family does not eat pork, but the other ingredients sound great. What cut of beef would you recommend using to substitute for the pork?

I made this yesterday using a pork loin and it was awesome! I actually let it cook for probably close to 8hrs on low and the meat was so tender with just the right amount of "gravy". This is definitely going to be a staple. The only thing is that I could not find chili-garlic sauce so I just used Sriracha. It might be the same, but it was fabulous no matter what!

Delicious, so simple to put together and very flavorful. A definite keeper for this cooking challenged woman. I used a boneless pork butt roast and cooked Jasmine rice for the side.

Delicious and simple! Check out my full review here: http://juliestestkitchen.blogspot.com/2010/02/following-omens-slow-cooker-sweet-and.html

I absolutely loved this. Easy and delicious. My favourite combination.

Just made this tonight and the whole family (including four kids ages 6-14) loved it. It cooked up nicely with the amount of liquid it had, making the perfect amount for it all. I missed the part where you were to cut the pork up into pieces, so cooked it whole, then took it out, shredded it a bit, added it with the bok choy and it came out great. Would definitely recommend this recipe and will be making it again.

Great flavor. SUPER simple and economical. Kids really liked it and wanted me to give it all the stars! Surprisingly, an inexpensive prosecco was delicious with this. Fresh pears would be a nice ending for this meal.

Usually when cooking with a slow cooker you add liquid. Do you not do that with this one?

This dish is so simple and delicious! I picked up boneless pork shoulder ribs, about 2 1/4 pounds, and it was easy to cube and remove excess fat. I did not have bok choy on hand but added steamed broccoli before serving and it looked like it came from a Chinese restaurant, only 10x better! I cooked for 6 hours in my slow cooker on the 8hr low setting and it was perfectly tender.

I agree, it was wonderful!! I agree about the pork shoulder being difficult to find. My grocery store had only large (12-14 lb) pieces, bone-in. I asked the butcher to please cut off 2 1/2 lbs, and remove the bone if possible. He did a great job and brought me back a very nice piece with only a small piece of bone remaining. I substituted 1/4 tsp of ground ginger since I had forgotten to pick up the fresh ginger. It was a very easy and delicious recipe that I will make again!

Wonderful! My only issue was the cut of pork. Pork shoulder comes in several cuts, but my grocery store only had "picnic cut" which was very difficult to cut into 2-inch pieces. Also, with my slow cooker, this took about 5 hours on the low setting. That being said, the flavors and textures were wonderful. I'd also suggest a quick squeeze of lime over the dish before serving to brighten up the flavor. :-)