Chinese Slow-Cooked Pork Shoulder

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This turned out to be an excellent recipe. I doubled the amount of pork shank (6 pound shank, and multiplied by 1.5 x the chicken stock and soy sauce.

I very much read that many people thought there was too much sauce. What I did was to use vermicelli (glass noodles--I used 12 ounces of dried vermicelli, and they absorbed most of the sauce, and of course, the noodles tasted delicious.

I also used a bit less than 1/4 cup of brown sugar, as I didn't want the flavor to be so obviously sweetened, as the dark soy sauce already has molasses in it.

Left out the 5 spice powder (the stuff from my pantry was too old, and it was just fine.

Next time, I might add some star anise just to give it a little bit more complexity and flavor.

I cooked on high for 8 hours, with the last hour, I put in the vermicelli and bok choy.

Overall, a definite keeper, and ridiculously easy (15 to 20 minutes of prep.

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Nothing short of fantastic...

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This was fantastic just as is. Loved it with the Chinese noodles. As prior reviews say, there is a lot of sauce/broth left over. I made dipping sandwich's with fresh french sub bread (from my local Thai store left over meat and some of the left over broth (as in a french dip and was absolutely delicious this way also. Highly recommend this recipe. Will definitely make again.

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This is a really good recipe! I had all the ingredients in my pantry except the noodles so served over a bed of jasmine rice. So ridiculously easy and so rich in flavor.

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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.

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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!!

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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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Chinese 5 spice is a very unique spice combination. If you enjoy those flavors this is a very good recipe. My family wasn't very keen on it.

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My husband and daughter loved this. I did substitute light soy sauce for the dark though. My pork was a little larger than 3lbs. so I also used a little more 5 spice. I shredded my pork when it was done and let it sit in the sauce for about 30 minutes on warm. When we finished the dish, I saved the leftover pork (there wasn't much left and the remaining sauce in separate bowls. Made a soup later in the week by diluting with lots of water (until it tasted more like a soup. When I took the liquid out of the frig, I skimmed off the fat. Added carrots, remaining pork, celery and egg noodles. Round 2 meal was a hit also!

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This was great!