Wednesday, December 17, 2008

Asian Pulled Pork...In a Crock-Pot

This has to be by far the most resourceful dish I have ever made! I have literally used it in over 5 dishes!!! The dish could not have been simpler to make. Plus in the winter season it's nice to have something that cooked all day (or night) and melts in your mouth!
Asian Pulled Pork
1 (5 lb) pork butt,
1 cup soy sauce
1 tbsp sesame seed oil
*sesame seed oil is very powerful, a little will go a long way for you*
1/2 cup hoisin sauce
2 tablespoons of sliced ginger
7 whole garlic cloves
3 green scallions, roughly cut
2 tsp garlic powder
2 tsp onion powder
1 thai chili pepper
*if you do not like it hot, just leave the chili pepper out*
salt and pepper to taste
Enough water to cover the pork
-Rub down the pork with salt, pepper, onion powder and garlic powder.
-Place into your crockpot and place all the ingredients except the water into the pot.
-Add enough water to just cover the top of the pork.
-Turn on your crockpot to high and leave it alone for 8-10 hours, or until the pork shreds easily with a fork.
-That's it! You're done! Now just serve it with your favorite veggies and brown rice and you have a wonder meal.
*HINT: You can strain the remaining liquids into another pot and cool it. Once it has cooled, remove the fat from the top and reduce it until it reaches a thicker consistancy. This can be used as a sauce or as a dip for an Asian Pork Sandwich!

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