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.
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By jstaggs2_12546108
Lancaster, 43
on May 26, 2012
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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.
By michelelyon_702244
Santa Fe, NM
on May 16, 2012
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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!!
By carole1958
on February 06, 2012
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The whole family loved this dish. Succulent, and the pork just dissolved in your mouth. Served with soft noodles the perfect meal.
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