Slow-Cooker Asian Pork with Snow Peas and Red Pepper
First I made the sauce by mixing:
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon olive oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1⁄4 to 1⁄2 teaspoon crushed red pepper
Then, I placed a 2-pound pork shoulder roast in the crock pot and covered it with the sauce, cooking it on low while I was at work (about 9 hours). Once I got home, I shredded the pork and let it rest in the juices.
Meanwhile, I cooked one package of rice noodles. While the noodles cooked, I added 2 sliced red bell peppers and 1 cup of snow peas to the boiling water. Then, I mixed the noodles and veggies with the shredded pork and sauce and served. It was a great mix of heat from the crushed red pepper and sweetness from the brown sugar and ginger. I'd say it can stand up to most takeout and it's a lot healthier.
I made a few ingredient substitutions because I didn't have everything in my kitchen. For the real recipe, visit http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-asian-pork-with-snow-peas-red-peppers-and-soba-noodles-00000000052428/index.html.