I am not very good with meat. Thinking up produce sides and main dishes I can do. Meat is always much harder for me. I think of this dish as a great side to some of my favorite Asian vegetable dishes or even a simple stir fry. I also love that it pretty much prepares itself. Enjoy!
2 1/2 pounds (1,125 g) pork roast, diced into 6 pieces
1/2 white onion, diced
4 cloves garlic, smashed with the side of a knife and peeled
1/4 cup (60 mL) soy sauce
1/4 cup (45 g) dark brown sugar
2 tablespoons (30 mL) honey
1 tablespoon (11 g) sesame seeds
1 tablespoon (15 g) corn starch
3 Thai chili peppers, sliced
In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.
Transfer the pork to a cutting board and shred using two forks.
In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.
Serve the pork over steamed brown or white organic rice.
Crush red pepper is a good substitute for Thai chili peppers. You can also cook this recipe on low heat for 8 hours.