- 1 (3 to 4 pound) pork shoulder
- salt and pepper to season
- 2 tablespoons olive oil
- 1/2 cup low-sodium soy sauce
- 1/3 cup loosely packed brown sugar
- 1/4 cup chili garlic paste
- 2 tablespoons hoisin sauce
- toasted sesame oil, for drizzling
- 1 seedless cucumber, thinly sliced (I like to use the mandolin for this)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili garlic paste
- salt and pepper for sprinkling
- 1 tablespoon sesame seeds
- Heat a large skillet over medium-high heat and add the olive oil. Season the pork shoulder with the salt and pepper, then place it in the skillet. Sear on all sides until golden brown, about 1 to 2 minutes per side. Turn off the heat.
- In the bottom of your slow cooker, whisk together the soy sauce, brown sugar, chili garlic paste and hoisin sauce. Add the pork shoulder and cover. Cook for 8 to 10 hours on low. Once finished, the pork should fall apart with a fork. Shred it well (removing any bones/fat/etc) and toss in the chili garlic mixture.
- Serve with jasmine rice and the sesame cucumbers. Drizzle on toasted sesame oil and serve with more chili garlic paste.
- Place the cucumber slices in a bowl. Whisk together the vinegar, sesame oil and chili garlic paste. Pour over the cucumbers and toss well to coat. Season with the salt and pepper, then sprinkle on the sesame seeds.
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