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Chinese Slow-Cooked Pork Shoulder Recipe

Chinese Slow-Cooked Pork Shoulder

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 11-20 of 43

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  • on March 09, 2011

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    One of the best recipies I have used from the Food Network! This is a wonderful recipie. the pork is wonderfully spiced and the reduction sauce is to die for!
    Try this...you will not be sorry.

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  • on July 05, 2010

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    If you really, really love soy sauce, this is the dish for you. Personally, it was way too much for me. I may try it again with half the soy sauce and maybe some acid to brighten it up.

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  • on June 24, 2010

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    Easy cooking and delicious. It's good with steamed rice or noodles.

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  • on March 01, 2010

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    Excellent - and easy! I took the meat out, and after shredding it, placed back in crockpot juices for a few minutes to REALLY get that flavor!

    Served with rice and kai lan (Chinese broccoli lightly sauteed in garlic and rice wine

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  • on February 22, 2010

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    I also made this into a soup. Since the juice was a little salty, I added about a quarter of a cup of honey (maybe a little more after I strained it and skimmed the fat. Then I shredded the pork and added cooked soba noodles. Served with sliced scallions and toasted sesame seed garnish, it was pretty good.

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  • on February 19, 2010

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    This is a keeper! Served over chinese egg noodles with par-boiled baby carrots and bok choy and a sprinkle of chives on top. I can't wait to have friends over to share in this one.





























































































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  • on January 25, 2010

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    great receipe for pork! be sure to trim all the fat from the pork or it can get a little greasy

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  • on January 10, 2010

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    This was a very easy recipe. I served it with Chinese noodles as recommended along with stir fried vegies. It was very good. I omitted the ginger because the hubby doesn't care for it and used chopped garlic instead of garlic cloves. This could easily be served with rice, potatoes, whatever. I recommend this.

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  • on November 01, 2009

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    I made this for the family. Very simple to make and it was a hit. We put the noodles in a bowl with some broth and shredded pork on the top. Everybody loved it. I was worried the flavor might be strong for my picky children, but they loved it. I also used a little extra five spice powder, but I also had a bigger piece of meat. I browned it before putting it into the crock pot. The leftovers were amazing. Definitely worth trying, you will definitely see it as a keeper.

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  • on September 11, 2009

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    I have never written a review before! this recipe is great! I am Chinese so I was a little skeptical about the recipe at first. My husband and I frequent Joe's Shanghai in nyc (famous for their soup dumblings and we ordered their braised pork shoulder a couple of times and my husband loved it, so i decided to give this recipe a try. And he LOVES this! I don't have a slow cooker, so I cooked it in on the stove instead, on the lowest heat setting possible (gentle simmer and cooked it for 4 hours. I have to check on it every one hour, such a pain but so worth it. I would only make this on a super free day though. I couldn't find dark soy in the food store so I used light soy. I only added half cup of soy instead of one. i made a mistake with the amount of five spice, i used one tblspn instead of tspn!!! i was so worried when i realised it, i was afriad that the spice might be too strong for my husband's liking as he's not Chinese. It turned out great still! although i would still use 1tspn next time. I think dark soy has a thicker consistency and will yield a thicker sauce, so i also thicken the sauce a liitttlle bit with 2 tspn of flour. really reminds me of my mother's cooking....

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