Chinese slow-cooked pork shoulder
from food network kitchens making it easy
3 lb. trimmed pork shoulder
1 tsp. Chinese five-spice powder
1 tsp. kosher salt
3 c. chicken broth (low sodium)
1 c. dark soy sauce
1/4 c. packed dark brown sugar
2 Tbsp. toasted sesame oil
1/2 tsp. crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 2-inch knob unpeeled fresh ginger, sliced thin
8 dried shitake mushrooms (optional)
Hot cooked Chinese egg noodles, for serving
Rub the pork with the five-powder spice and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil and red pepper to the slow cooker. Stir to dissolve sugar. Add the scallions, ginger, garlic, mushrooms if using and the meat, turning it a few times to coat. Cover the cooker, set it on high and cook for 4 hours. Set the cooker on low and cook at least another 2 hours.
Transfer the pork to a platter and let rest 15 minutes. Pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
My notes: I had a 7-lb roast, so that's what we used. I used more 5-spice powder than this recipe calls for, and no mushrooms. We cooked it on low all day long (from 8 a.m. to 5:30 p.m.) and it was very tender when I sliced it.
3 lb. trimmed pork shoulder
1 tsp. Chinese five-spice powder
1 tsp. kosher salt
3 c. chicken broth (low sodium)
1 c. dark soy sauce
1/4 c. packed dark brown sugar
2 Tbsp. toasted sesame oil
1/2 tsp. crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 2-inch knob unpeeled fresh ginger, sliced thin
8 dried shitake mushrooms (optional)
Hot cooked Chinese egg noodles, for serving
Rub the pork with the five-powder spice and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil and red pepper to the slow cooker. Stir to dissolve sugar. Add the scallions, ginger, garlic, mushrooms if using and the meat, turning it a few times to coat. Cover the cooker, set it on high and cook for 4 hours. Set the cooker on low and cook at least another 2 hours.
Transfer the pork to a platter and let rest 15 minutes. Pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
My notes: I had a 7-lb roast, so that's what we used. I used more 5-spice powder than this recipe calls for, and no mushrooms. We cooked it on low all day long (from 8 a.m. to 5:30 p.m.) and it was very tender when I sliced it.
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