Slow Cooker Sweet and Spicy Asian Pork Shoulder

  • jrymea Posted: 09/17/13
    Worthy of a Special Occasion

    This is REALLY GOOD. Leave the pork whole. When it is done remove it and cook the Bok Choy in the juice, I would say 20-30 min. Meanwhile separate the pork into chunks and remove the fat and bone. Much easier that way. I would start with only 2 tsp of the chili garlic sauce. That was the perfect amount for us and don't bother grating the ginger, a fine chop will do. Use about a 1 1/2" piece and you don't need to peel it. I served this with the rice and butternut squash. I first saw this recipe on Real Simple website so if you want to see more reviews you can look it up there.

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