Slow Cooker Sweet and Spicy Asian Pork Shoulder

Ingredients

1/2 

cup 

low-sodium soy sauce

1/2 

cup 

brown sugar

1 to 2 

tablespoons 

chili-garlic sauce (found in the Asian aisle of the supermarket)

1 

tablespoon 

grated fresh ginger

1 

teaspoon 

Chinese five-spice powder (optional)

kosher salt and black pepper

2 1/2 

pounds 

pork shoulder, trimmed of excess fat and cut into 2-inch pieces

1 

cup 

long-grain white rice

1 

medium head bok choy, thinly sliced (about 8 cups)

2 

scallions, sliced

Directions

1. 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. Add the pork and toss to coat. 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.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.