This was very powerful and spicy. But if you made this recipe, please let us know how it came out in the comments below! Would be nice to use a leaner cut of pork but I think tenderloin is too far in the other direction. 22 %, tablespoon chili-garlic sauce (found in the Asian aisle of the supermarket), lbs pork shoulder, trimmed of excess fat and cut into 2-inch pieces. Tried it and it was like sucking on a salt cube. 67.3 g Slow Cooker Sweet and Spicy Asian Pork Shoulder. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. I follow the recipe exactly as written. this sounds wonderful but I will probably use a leaner cut of pork like a tenderloin because the calorie/fat count on this is very high -- 17 pts./svg. Also as we had had rice the night before we decided to have it with angel hair pasta which worked nicely. I didn't start this in time to use the slow cooker, but put it in the oven whole. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. There’s something special about a slow roasted dinner. Slow Roasted Pork Shoulder. Also, with my slow cooker, this took about 5 hours on the low setting. I made this yesterday using a pork loin and it was awesome! http://www.tanastable.com/. I'm a very inexperienced cook, could someone tell me if water is needed to cook the pork for that long? This is a quick-prep, super-easy slow cooker recipe for Korean barbeque pork shoulder. Wasn't spicy at all imo, probably because I only used 1 tbsp sauce instead of 2 or maybe didn't use as much ginger. Put the whole shoulder in the crock pot, and made the sauce in a sauce pan first, and then poured it over the shoulder. Looking for more ways to use that slow-cooker? The meat was able to retain the juice and stay very tender that way. this link is to an external site that may or may not meet accessibility guidelines. Used low-sodium soy sauce and left out the salt also due to BP, so did not think it was salty. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, (prep time is if trimming the fat from the pork). 397 calories; protein 29.9g 60% DV; carbohydrates 8.2g 3% DV; fat 26.6g 41% DV; cholesterol 111.6mg 37% DV; sodium 283.2mg 11% DV. Make this for your family, or for guests - either way, they'll be impressed. You can also serve the shredded pork with buns and the BBQ sauce. Add the pork and toss to coat. For serving, we'd recommend some crispy roast potatoes and a bright, leafy sautéed green like Swiss chard. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours. Place the onion, garlic and carrots in the bottom of the slow cooker. I also did not add additional ginger, as my 5 spice powder had it in. Use two forks to shred the pork and return it to the crockpot. https://www.bbcgoodfood.com/recipes/slow-cooker-pork-shoulder Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes. Nutrient information is not available for all ingredients. Presenting a new way to party together—virtually. I agree about the pork shoulder being difficult to find. Wonderful! Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. The best time to place the bok choy in the slow cooker is when it's still cooking on low around 15 to 20 minutes before severing. I cut the soy sauce in half. These simple stretches reduce muscle tension and stiffness. Great flavor, very inexpensive meal when using pork shoulder, but I used regular soy sauce and found it extremely salty. Cooked the roast whole on low. We have plenty of easy slow-cooker dinners to try out next! My grocery store had only large (12-14 lb) pieces, bone-in. I had prepared this dish the night before and strained out the sauce into a different bowl which I then put in the refrigerator to let the fat solidify, it's still too soft at room temperature, once solidified I scooped out the fat which was very easy to do. It was easy and delicious. Do you not do that with this one? Super recipe! Cook on low for 10 to 12 hours or high for 6 to 8 hours {low is better for a more tender, fall apart pork}. Great flavor. Amount is based on available nutrient data. Need suggestions on how to lessen the salty flavour though. I missed the part where you were to cut the pork up into pieces, so cooked it whole, then took it out, shredded it a bit, added it with the bok choy and it came out great. for all you Weight Watchers out there :). Now I'm trying to figure out how I can salvage the leftovers. This dish is so simple and delicious! We may earn commission from the links on this page. I substituted 1/4 tsp of ground ginger since I had forgotten to pick up the fresh ginger. You may be able to find more information about this and similar content on their web site.