CHINESE SLOW-COOKED PORK SHOULDER

CHINESE SLOW-COOKED PORK SHOULDER image

Number Of Ingredients 11

6+ pounds trimmed pork shoulder
1 T. Chinese five-spice powder
3 cups chicken broth (strong, I make with Better than Boullion with 3 cup water and 4-5 t paste)
1/2 cup low sodium soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
general shakes garlic powder
1 (2-3 inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional (I substited a can of mushrooms)
Hot cooked Chinese egg noodles or rice, for serving

Steps:

Rub the pork all over with the five-spice powder. Add the chicken broth, soy sauce, brown sugar, sesame oil, garlic powder and red pepper to the slow cooker. Stir to dissolve the sugar. Add ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 6 hours. Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, 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.