Every year when summer comes to an end and the weather starts to cool off, I find myself in a serious state of food indecision: I’m ready to eat and make more comfort-food meals, but not quite ready to give up the freshness of summer, and also feeling like it’s too soon to dive head-first into the soups, stews, and slow-cooking that I love in the winter. I just want something smack in the middle.
Enter: Slow Cooker Ginger-Soy Pork. Yes, Asian! Yes, in the slow cooker! Satisfies my slow-cooking cravings, zippy enough for my summer tastebuds. (Can I say zippy? I’m saying zippy.)
I love this for an easy weeknight meal. Serve it over rice with toppings galore; steam or stir fry veggies to go with it if that’s what you’re into. I am always (always!) partial to a rice bowl, but have a hunch this gingery pork would make a darn good taco, too.
Slow Cooker Ginger-Soy Pork
Gingery, Asian pork in the slow cooker! Serve over prepared rice for an easy, make-ahead rice bowl.
- 1/3 cup reduced sodium soy sauce
- Juice of 1 lime
- 2 tablespoons packed brown sugar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 (2.5 - 3 pound) pork shoulder roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- Rice, prepared per package instructions
For serving: Cilantro, scallions, chopped peanuts, lime
- In a small bowl, stir together the soy sauce, lime juice, brown sugar, ginger, and garlic. Set aside. Place the sliced onion in the bowl of a slow cooker. Season the pork with the salt and pepper and place on top of onions in slow cooker. Pour the soy sauce mixture over the pork. Cover and cook 6-8 hours on low, or 3-4 hours on high.
- Remove pork to a cutting board and shred. Add cornstarch to the liquid in the slow cooker and whisk until completely smooth slightly thickened. Return shredded pork to the bowl and stir to combine. Serve on rice and top with cilantro, scallions, peanuts, and lime.