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Slow Cooker Asian Pork
This slow-cooked pork from Subarashii Kudamono layers bold spice with gentle sweetness. Bone-in shoulder simmers for hours with caramelized Subarashii Kudamono Dried Asian Pears, soy, lime, and Chinese five spice, creating tender meat and deeply flavorful pan juices. Serve whole or shredded—it’s a versatile, quietly showstopping dish.
Serves 6–8.
Ingredients
1 cup onion, diced
½ cup celery, diced
2 cloves garlic, chopped
4 oz dried pears, chopped (easiest to do with scissors)
3.5 to 4lb bone-in picnic shoulder, fat cap removed (a Boston Butt can also be used)
2 cups low sodium chicken or vegetable stock
¼ cup soy sauce
Juice of 1 lime
2 tsp. powdered ginger
½ tsp. Chinese five spice
½ tsp. cayenne powder
Cilantro for garnish
Preparation
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Combine onion, celery, garlic and pears and place in bottom of 6 to 8 quart slow cooker. Rinse and dry pork and place on top of vegetables and pears. Combine stock, soy sauce, lime juice, ginger, five spice and cayenne. Pour over pork.
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Cover and cook on high 6 hours or low 8-10 hours.
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Remove pork to platter, cover with foil and set aside. Spoon off as much fat as possible from juices. Pour defatted juices, vegetables and pears into a medium saucepan and set over medium heat. Bring to a boil and allow to reduce slightly, about 5 minutes. Serve pork with rice or noodles. Spoon sauce, vegetables and pears over pork and garnish with cilantro.
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Also, pork can be shredded and mixed with the sauce for
sandwiches.
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