Slow-Cooked Asian Pork Shoulder
What's In It
  • 3 pounds pork shoulder
  • Five-spice powder
  • Kosher salt
  • 3 cups of chicken stock
  • 1 cup dark soy sauce
  • 2 tablespoons of sesame oil
  • Pinch of red pepper flakes
  • ¼ cup brown sugar
  • ½ head of garlic, smashed
  • 2-inch piece of ginger, thinly sliced
How To Do It
  1. Remove the skin side from your pork (in a different context, that sounds kinda awful), rinse and pat dry. Rub the pork on all sides with the 5-spice and kosher salt and set aside.
  2. Whisk the stock, soy sauce, sesame oil, and pepper flakes together in the slow cooker. Add the brown sugar and stir the mixture until the sugar is dissolved. Add the garlic and ginger. Lower the pork shoulder into the liquid.
  3. Cook on High heat for 4 hours, turn the slow cooker to Low, and cook for 2 more hours. Transfer the pork to a platter and let it settle down for ten minutes or so.
  4. To shred: claw at the meat with two forks, and serve over rice or noodles.
  5. Strain the cooking liquid into a saucepan, bring to a boil, reduce and spoon over the pork.
Recipe by Howe I Eat at