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.
Slow Cooker Sweet and Spicy Asian Pork Shoulder
jrymea Posted: 09/17/13