Photo: Colin Erricson/www.robertrose.ca
This recipe is so easy to make you can dish it up as a weekday meal, but it’s also delicious enough to serve to guests, with the appropriate sides. I like to accompany it with a mélange of whole-grain rice (you can buy wonderful prepared mixes at many supermarkets now) and a platter of stir-fried bok choy. If you’re offering wine, a cold Gewürztraminer is a perfect fit.
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6 cloves garlic, puréed (see Cook's Note)
1 Tbsp finely minced ginger
1 tsp cracked black peppercorns
1 tsp dry mustard
½ tsp salt
3 lb trimmed pork shoulder or blade (butt) roast (approx.) (see Cook's Note)
½ cup soy sauce, preferably reduced-sodium
¼ cup dry sherry (see Cook's Note)
2 Tbsp packed brown sugar
3 star anise
¼ cup chopped green onions
At a glance:
4 hr 45 min on high (8 hr 45 min on low), plus marinating time
1. In a small bowl, combine garlic, ginger, peppercorns, mustard and salt. Rub all over meat. Cover and refrigerate overnight or for up to 24 hours, turning several times, if possible.
2. When you’re ready to cook, preheat broiler. Transfer pork to rimmed baking sheet and broil, turning, until skin and sides brown evenly, about 15 minutes. Transfer to slow cooker stoneware.
3. In a bowl, combine soy sauce, sherry, brown sugar and star anise. Pour over pork. Cover and cook on low for 8 hours or on high for 4 hours, until pork falls apart. To serve, cut pork into chunks, spoon pan juices over and garnish with green onions.
- If you are halving this recipe, be sure to use a small (approx. 2- to 3-quart) slow cooker.
- To purée garlic, use a fine, sharp-toothed grater, such as those made by Microplane.
- If the whole piece of pork won’t fit in your slow cooker, cut it in half and lay the two pieces on top of each other.
- Pork shoulder can be very fatty. If your pork shoulder isn’t trimmed of fat when you purchase it, I recommend purchasing a slightly larger piece, removing the string and trimming off as much fat as possible before using. Broiling will render some of the fat.
- I prefer to make this with dry sherry rather than traditional Chinese Shaoxing rice wine as, in my experience, the North American offerings of this product are extremely salty and combine with the soy sauce to produce a result that tastes overwhelmingly of salt.
Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.