| Crock Pot Thursday: Chinese Pork Shoulder |
Prep time: 10 mins
Total time: 6 hours 10 mins
Ingredients
- 3 pounds trimmed pork shoulder
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon kosher salt
- 3 cups chicken broth
- 1 cup dark soy sauce
- ¼ cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- ½ teaspoon crushed red pepper
- 4 scallions, cut into 2-inch pieces
- 1 garlic head, halved
- 1 (2-inch) knob unpeeled fresh ginger, thinly sliced
- 8 dried shiitake mushrooms, optional
- Hot cooked Chinese egg noodles, for serving
Instructions
- Rub Chinese five-spice powder and kosher salt all over pork shoulder and place in the slow cooker.
- Combine chicken broth, soy sauce, brown sugar, sesame oil, red pepper, scallions, garlic, ginger, and mushrooms in a bowl.
- Pour over pork shoulder, and turn to coat.
- Cover, and cook on high 4 hours.
- Turn temperature to low, and continue cooking 2 hours, or until the meat is very tender.
- Remove pork to a platter, and cover for 15 minutes.
- Skim fat and floating vegetables from remaining sauce.
- Slice meat and serve over Chinese egg noodles, spooning sauce over the top.
Notes
Linda
This meat cooked to perfection, and had the most phenomenal flavor. I could not find the 5 spice powder so I made my own with cinnamon, cloves, fennel, and pepper. My oil was sesame chili flavored, which gave it a good kick. I cooked mine on low for 9 hours. I will definitely make this again!
Sarah
I thought the meat cooked well and it was very moist. I also made my own spice concoction with equal parts of cinnamon, cloves, fennel and pepper. I thought the cloves were a little overpowering and next time would do half as much. I served over egg noodles but next time would do rice since the sauce is so runny. I also think serving this with broccoli would be yummy.
Me
This was simple to throw together, and made enough pork to feed our family for several nights. I used white mushrooms, cut in half, and didn't toss them out at the end because I love those little suckers. I also cooked my noodles in the sauce, because holy cow there was a ton left after it was done cooking. It was tasty, and I didn't want to waste it. I served our Chinese pork shoulder with broccoli, and I think it would have been delicious with some bok choy, too.
This meat cooked to perfection, and had the most phenomenal flavor. I could not find the 5 spice powder so I made my own with cinnamon, cloves, fennel, and pepper. My oil was sesame chili flavored, which gave it a good kick. I cooked mine on low for 9 hours. I will definitely make this again!
Sarah
I thought the meat cooked well and it was very moist. I also made my own spice concoction with equal parts of cinnamon, cloves, fennel and pepper. I thought the cloves were a little overpowering and next time would do half as much. I served over egg noodles but next time would do rice since the sauce is so runny. I also think serving this with broccoli would be yummy.
Me
This was simple to throw together, and made enough pork to feed our family for several nights. I used white mushrooms, cut in half, and didn't toss them out at the end because I love those little suckers. I also cooked my noodles in the sauce, because holy cow there was a ton left after it was done cooking. It was tasty, and I didn't want to waste it. I served our Chinese pork shoulder with broccoli, and I think it would have been delicious with some bok choy, too.
Recipe by Funny Is Family at https://funnyisfamily.com/2014/04/crock-pot-chinese-pork-shoulder.html