Slow Cooker Sweet And Spicy Asian Pork Shoulder

• 1/2 cup low sodium soy sauce
• 1/2 cup brown sugar
• 1 -2 tablespoon chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1 tablespoon grated fresh ginger
• 1 teaspoon Chinese five spice powder (optional)
• kosher salt and black pepper
• 2 1/2 lbs pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1 cup long-grain white rice
• 1 medium head bok choy, thinly sliced (about 8 cups)
• 2 scallions, sliced

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

soy sauce, brown sugar, chiligarlic sauce, ginger, spice powder, kosher salt, pork shoulder, longgrain white rice, choy, scallions

Taken from www.food.com/recipe/slow-cooker-sweet-and-spicy-asian-pork-shoulder-417267 (may not work)