Chinese Slow-Cooked Pork Shoulder

Food Network Kitchens

From Food Network Kitchens Making it Easy, Meredith, 2004

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 38 Reviews
Total Time:
6 hr 25 min
Prep
10 min
Inactive
15 min
Cook
6 hr 0 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 3 pounds trimmed pork shoulder
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon kosher salt
  • 3 cups chicken broth
  • 1 cup dark soy sauce
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon crushed red pepper
  • 4 scallions, cut into 2-inch pieces
  • 1 garlic head, halved
  • 1 (2-inch) knob unpeeled fresh ginger, thinly sliced
  • 8 dried shiitake mushrooms, optional
  • Hot cooked Chinese egg noodles, for serving

Directions

Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 38 reviews

  • on May 26, 2012

    Flag

    I guess I should have read all the reviews before making this dish for ideas. I ended up throwing away nearly two cups of the sauce because I wasn't sure what to do with all of it. The pork was indeed tender and delicious, however I wasn't sure what to do with the liquid (sauce. We poured it over the pork and noodles and it was very yummy, but it seemed very runny. My husband got a couple of pieces of bread to soak it up. Will definitely make this again, but will read everyone's ideas on what to do with the extra liquid.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 16, 2012

    Flag

    This was the tenderest meat I have ever eaten! There was a lot of sauce left over which I will make an Asian soup with. Add water and chicken stock along with pork pot stickers, bok choy, some of the left over pork, carrots with fried won ton strips and I should have a great soup. Just loved this dish!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 06, 2012

    Flag

    The whole family loved this dish. Succulent, and the pork just dissolved in your mouth. Served with soft noodles the perfect meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.