This recipe appeared in the February 2010 issue of Real Simple and is a very delicious, real simple dinner!!
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1 to 2 TBSP chili-garlic sauce
1 TBSP grated fresh ginger
1 tsp chinese five spice powder (optional)
Kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2 inch pieces
1 cup long-grain white rice
1 medium head bok choy thinly sliced (about 8 cups)
2 scallions, sliced
In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder, 1/2 tsp salt and 1/4 tsp pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with rice and sprinkle with the scallions.