Ingredients
The following ingredients have 5 Servings
- 1 (3 to 4 pound) pork shoulder
- salt and pepper to season
- 2 tablespoons olive oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup loosely packed brown sugar
- 1/4 cup chili garlic paste
- 2 tablespoons hoisin sauce
- toasted sesame oil, (for drizzling)
- 1 seedless cucumber, (thinly sliced (I like to use the mandolin for this))
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili garlic paste
- salt and pepper for sprinkling
- 1 tablespoon sesame seeds
Instruction
- Heat a large skillet over medium-high heat and add the olive oil. Season the pork shoulder with the salt and pepper, then place it in the skillet. Sear on all sides until golden brown, about 1 to 2 minutes per side. Turn off the heat.
- In the bottom of your slow cooker, whisk together the soy sauce, brown sugar, chili garlic paste and hoisin sauce. Add the pork shoulder and cover. Cook for 8 to 10 hours on low. Once finished, the pork should fall apart with a fork. Shred it well (removing any bones/fat/etc) and toss in the chili garlic mixture.
- Serve with jasmine rice and the sesame cucumbers. Drizzle on toasted sesame oil and serve with more chili garlic paste.