Asian Pulled Pork with a Home Made Stir Fry Sauce
Asian Pulled Pork
Recipe adapted from: 365 days of Slow Cooking
Ingredients: For Pork
2-3 pounds of pork roast
1 cup water
1cube chicken bouillon or 1 tsp chicken bouillon granules
1 onion, cut into large chunky slices
1/4 cup low sodium soy sauce
1 Tbsp Worcestershire Sauce
1 tsp minced garlic
1 Tbsp brown sugar
2 Tbsp Oyster Sauce **(can be substituted with 1 tsp fish sauce and 1 tbs sesame oil)
Ingredients: For Topping
1 red bell pepper; chopped
1 small package sugar snap or snow peas; ends trimmed and cut in half
10-15 baby carrots; chopped or slivered
2 cups brown rice; seasoned as preferred ( I boil my rice in 1 can chicken broth with dried onions, garlic, celery seed, a splash of soy sauce and Worcestershire sauce and 1 bay leaf).
1. Spray slow cooker with cooking spray and place the pork on the bottom. Pour the water and bouillon. Place onions around the roast. Cover and cook on low 7-10 hours. The pork should be tender and easy to shred.
3. When pork is finished drain the juices and discard onions. Shred the meat.
4. Combine soy sauce, Worcestershire, garlic, brown sugar and oyster sauce. Pour over the meat and stir.
5. Let it cook for another 30 minutes so that the flavors are blended.
6. Serve over hot rice
Home Make Stir Fry Sauce
Recipe adapted from: The Gunny Sack
Ingredients
½ cup low sodium soy sauce
½ cup chicken broth
3 tbsp spicy barbecue sauce (I used Stubs Sweet Heat)
2½ tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
¼ tsp pepper
2 tbsp cornstarch
¼ cup cold water
2 tbsp olive oil
3 tsp minced garlic
1 tsp ground ginger (can be substituted with granulated ginger)
Instructions: For Sauce
Combine soy sauce, broth, barbecue sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger and pepper. Bring to a simmer.
Meanwhile mix cornstarch and water together.
Slowly whisk in the cornstarch mixture. Cook for a few minutes until thickened, stirring constantly.
Recipe adapted from: 365 days of Slow Cooking
Ingredients: For Pork
2-3 pounds of pork roast
1 cup water
1cube chicken bouillon or 1 tsp chicken bouillon granules
1 onion, cut into large chunky slices
1/4 cup low sodium soy sauce
1 Tbsp Worcestershire Sauce
1 tsp minced garlic
1 Tbsp brown sugar
2 Tbsp Oyster Sauce **(can be substituted with 1 tsp fish sauce and 1 tbs sesame oil)
Ingredients: For Topping
1 red bell pepper; chopped
1 small package sugar snap or snow peas; ends trimmed and cut in half
10-15 baby carrots; chopped or slivered
2 cups brown rice; seasoned as preferred ( I boil my rice in 1 can chicken broth with dried onions, garlic, celery seed, a splash of soy sauce and Worcestershire sauce and 1 bay leaf).
1. Spray slow cooker with cooking spray and place the pork on the bottom. Pour the water and bouillon. Place onions around the roast. Cover and cook on low 7-10 hours. The pork should be tender and easy to shred.
3. When pork is finished drain the juices and discard onions. Shred the meat.
4. Combine soy sauce, Worcestershire, garlic, brown sugar and oyster sauce. Pour over the meat and stir.
5. Let it cook for another 30 minutes so that the flavors are blended.
6. Serve over hot rice
Home Make Stir Fry Sauce
Recipe adapted from: The Gunny Sack
Ingredients
½ cup low sodium soy sauce
½ cup chicken broth
3 tbsp spicy barbecue sauce (I used Stubs Sweet Heat)
2½ tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
¼ tsp pepper
2 tbsp cornstarch
¼ cup cold water
2 tbsp olive oil
3 tsp minced garlic
1 tsp ground ginger (can be substituted with granulated ginger)
Instructions: For Sauce
Combine soy sauce, broth, barbecue sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger and pepper. Bring to a simmer.
Meanwhile mix cornstarch and water together.
Slowly whisk in the cornstarch mixture. Cook for a few minutes until thickened, stirring constantly.
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