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4-5 lbs pork shoulder / butt roast
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1/3 cup soy sauce (tamari preferably)
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1/4 cup rice vinegar
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1/4 cup brown sugar
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2 Tb hoisin sauce
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1 Tb sesame oil
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4 cloves minced garlic
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2 inch piece of ginger, minced
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1 Tb sriracha
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1/2 tsp white pepper
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2 Tb cornstarch
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bok choy, cabbage, peppers, onion, etc. for stir-fry
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rice
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Mix ingredients (except for meat and cornstarch) in slow cooker or large
pot.
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Add meat. Cook on low for 8-10 hours, or high for 5-6 hours.
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Shred meat with forks.
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Make cornstarch slurry with cold water. Add to cooking liquid and simmer
until thickened.
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Return meat to pot and stir until well coated.
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Serve over rice, with stir-fried bok choy or other vegetables.