Friday, April 13, 2012
Slow Cooker Shoyu Pork
Michelle had a few girls over to celebrate a friend's upcoming nuptials. The bride and groom will be heading to Hawaii for their honeymoon, so we created a Hawaiian themed meal for the get together. The Shoyu pork was a hit! And, it is ridiculously easy to make.
We deviated from the original recipe a bit. We don't really like sake, like the original recipe calls for, so we substituted it with vinegar.
Here's what you need:
4 lb pork butt roast
1 8 oz can of tomato sauce (we got the low sodium)
1 cup white sugar
1 cup low sodium soy sauce
1 cup rice wine vinegar
3 cloves garlic, crushed
Here's what you do:
Put the sugar, soy sauce, tomato sauce and vinegar in a large bowl.
Stir together until the sugar dissolves. Toss the garlic into the mix
Place the roast in a large slow cooker and pour the sauce over the top.
Let cook on low for 10-12 hours. Flip the roast over half way through.
The meat will fall apart - that's when you know when you're done.
Place the roast on a cutting board, and pull apart with a couple forks. Remove any large pieces of fat and discard.
Return to the sauce and keep on warm in the slow cooker until you're ready to eat.