Asian Braised Pork

• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon ground allspice
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 cup plus 1 tablespoon brown sugar
• 1 2-inch piece fresh ginger, half thinly sliced and half grated
• 2 1/2 lb boneless pork shoulder, trimmed and cut into 2-inch pieces
• 1 cup long-grain white rice
• 1/4 cup rice vinegar
• Kosher salt and pepper
• 1 seedless cucumber, thinly sliced into half-moons
• 1/4 sweet onion, thinly sliced

1. 1. In a 5- to 6- quart slow cooker, combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
2. 2. Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, the remaining tablespoon brown sugar, the grated ginger, and 1/4 teaspoon each salt and pepper. Add the cucumber and onion and toss to combine.
3. 3. Spoon the pork over the rice and serve with the cucumber salad.

soy sauce, ground allspice, red pepper, brown sugar, fresh ginger, pork shoulder, longgrain white rice, rice vinegar, kosher salt, cucumber, sweet onion

Taken from www.epicurious.com/recipes/member/views/asian-braised-pork-50125980 (may not work)