Asian Pork BBQ - Makes 6 servings.
2 lbs. Boneless Pork Shoulder (Boston Butt)
3 clovesGarlic, minced
1 Tbl.Crystallized Ginger (sliced thin)
1 teaspoon Chinese 5 spice
¼ cup Soy Sauce
¼ cup Hoisin Sauce
1 teaspoon Sesame Oil
2 teaspoons Siracha Chili Sauce
2 Tbl. Tomato Paste
1 cup Chicken Broth1Red Pepper - thinly sliced
1 bagSnap Peas
2 CarrotsSliced ¼" thin
3 Green onions - sliced 3/4" - white and green parts
Whisk together garlic, crystallized ginger, 5 spice powder, soy sauce, hoisin sauce, sesame oil, Siracha sauce, tomato paste and ½ cup of chicken broth. Place pork in a large zip lock bag or glass dish and cover with marinade. Refrigerate for several hours or overnight.
Place pork and marinade in a slow cooker and cook on low for 8 hours.
Remove pork and add remaining ½ cup of chicken broth, red pepper, snap peas, carrots and green onions to crock pot. Cook on high for 30 minutes.
Remove any excess fat from pork and break into about 1" chunks. Add pork back into sauce and veggies and serve over cooked rice or soba noodles.