I love slow cooker meals. Having a young family it can be challenging to get a nice meal together when the dinner hour arrives. This recipe is from Woman's Day Magazine, I love this magazine and the recipes are great as well. This week I am actually making a few recipes from their April issue.
This recipe appealed to me because it has an Asian flair to it. I love that is is accompanied by a cucumber salad and can be served with some simple white rice.
Here is what you'll need:
For the meat:
1/4 cup low sodium soy sauce
1/2 tsp ground allspice
1/4 crushed pepper
1/4 cup brown sugar
2 inch piece of ginger (half sliced thin and the other half grated)
2 1/2 lb Boneless Pork Shoulder, trimmed and cut into 2 inch pieces.
For the Cucumber Salad:
1 seedless cucumber, sliced very thin
1/4 sweet onion, sliced thin
1 tbsp brown sugar
1/3 cup rice vinegar (i used seasoned vinegar)
salt and pepper
In a crock pot combine the cut up pork, soy sauce, ginger, red pepper, crown sugar and all spice, toss together.
Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.
Now add the cucumber, onions, and the rice vinegar. I let this sit for a few hours to marinate. When there is about half hour left before dinner add the brown sugar.
Now serve the cooked pork over white rice and place some of the marinated cucumber salad onto a plate.