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- Ingredients
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons sriracha hot chili sauce
- 6 tablespoons rice vinegar
- 3 cloves garlic, put through a garlic press
- 1.5 tablespoons peeled and grated fresh ginger
- 2 teaspoons dark sesame oil
- 1.5 teaspoons Chinese five-spice powder
- 4 pounds boneless butt pork roast
- Garnish
- 1 bag moyashi
- 1 bunch cilantro
- 1 lime cut in wedges
- Cut pork into 2 in thick steaks.
- Mix all around.
- Slow cooker on low for 8 hours
- Put in fridge over night and skim fat.
- Shred when cold
- Remove about 1/2 of the liquid and put on high in slow cooker next day for 1hr to 90min to warm.
- Serve over rice with garnish
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