Ingredients:
3 cloves garlic – minced
1 tablespoon ginger – grated
1 teaspoon Chinese 5 spice powder
¼ c soy sauce – low sodium
¼ c hoisin sauce
1 teaspoon sesame oil
2 teaspoon chili garlic paste (optional)
2 tablespoon tomato paste
1 c chicken broth – low sodium
2 lb boneless pork shoulder (Boston butt)
Fresh cilantro – garnish (optional)
Directions:
1. Wisk together the first 7 ingredients (garlic through tomato paste) as well as half of the chicken broth in a small bowl.
2.Place pork in a large zip lock bag or glass dish and cover with marinade.
3. Refrigerate for several hours or overnight.
4.Place pork and marinade in a slow cooker and cook on Low for 8 hours.
5.Remove pork from slow cooker and let rest for 20 minutes.
6.Place remaining ½ c of chicken broth in the slow cooker and cook on High for 30 minutes.
7.Meanwhile, remove fat cap and shred the pork using two forks.
8.Add shredded pork back into the sauce and serve.
9.Garnish with fresh cilantro if you wish
Source: Crock-Pot
3 cloves garlic – minced
1 tablespoon ginger – grated
1 teaspoon Chinese 5 spice powder
¼ c soy sauce – low sodium
¼ c hoisin sauce
1 teaspoon sesame oil
2 teaspoon chili garlic paste (optional)
2 tablespoon tomato paste
1 c chicken broth – low sodium
2 lb boneless pork shoulder (Boston butt)
Fresh cilantro – garnish (optional)
Directions:
1. Wisk together the first 7 ingredients (garlic through tomato paste) as well as half of the chicken broth in a small bowl.
2.Place pork in a large zip lock bag or glass dish and cover with marinade.
3. Refrigerate for several hours or overnight.
4.Place pork and marinade in a slow cooker and cook on Low for 8 hours.
5.Remove pork from slow cooker and let rest for 20 minutes.
6.Place remaining ½ c of chicken broth in the slow cooker and cook on High for 30 minutes.
7.Meanwhile, remove fat cap and shred the pork using two forks.
8.Add shredded pork back into the sauce and serve.
9.Garnish with fresh cilantro if you wish
Source: Crock-Pot