Ingredients

The following ingredients have 4 Servings
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons chili garlic sauce
  • 2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
  • 12 cloves garlic, peeled
  • 1-inch piece gingerroot, unpeeled
  • 4 lb boneless pork shoulder roast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 6 cups cooked white rice

Instruction

  • In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
  • Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
  • Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.