Simmering Pork Shoulder

• 1/4 cup brown sugar packed
• 1/4 cup dry sherry
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce reduced-sodium
• 1 onion medium, chopped
• 1 piece fresh ginger root peeled and thinly sliced into rounds
• 2 cloves garlic crushed with garlic press
• 2 orange peel 3" by 3/4" each strips
• 1 cinnamon stick 3 inches
• 1 whole star anise
• 1 pound baby carrots peeled
• 4 pounds boneless pork shoulder well-trimmed, cut into 1 1/2-inch pieces, See Tip
• 20 ounces frozen broccoli florets thawed

1. In 6- to 61/2-quart slow-cooker bowl, combine brown sugar, sherry, vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker and cook on Low for 8 hours.
2. When pork has cooked 8 hours, uncover and stir in broccoli. Cover and cook until broccoli is heated through, about 10 minutes.
3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.
4. TIP: Trim meat well to yield 4 pounds of solid meat. For a leaner option, substitute pork shoulder with a loin roast.

brown sugar, sherry, rice vinegar, soy sauce, onion, ginger root, garlic, orange peel, cinnamon, star anise, carrots, pork shoulder well

Taken from www.yummly.com/recipe/Simmering-Pork-Shoulder-2249060 (may not work)