This recipe is a nourishing, fill-you-up, warm-you-up, type of recipe that is sure to become a favorite with your family. We love how the Chinese inspired flavors come together over time in the slow cooker, and it’s so easy to just put the ingredients together, leave, and come back to a delicious smelling house. When we tested this recipe, we especially loved the rich flavor of the broth. It left us coming back for more, and more, and more! Let us know what you think of this recipe in the comments below.
- 4 cup Chicken Broth
- 1/4 cup Soy Sauce
- 1/4 cup Shaoxing Wine (you can also use dry sherry or omit)
- 2 Tbsp Brown Sugar
- 6 clove Garlic (peeled and smashed)
- 1 Tbsp Chinese Five Spice Mixture (if you don’t have Five Spice)
- 2 tsp Salt (add 1 tsp Cinnamon instead)
- 3-4 lb LGCM Boneless Pork Shoulder Roast
- 1 head Bok Choy
- 8 oz Rice Noodles (roughly chopped)
- 1 Lime
- 1/2 cup Cilantro (juiced)
Add the chicken broth, soy sauce, Shaoxing wine, brown sugar, garlic, five spice, and salt to a slow cooker. Stir to combine. Add the pork to the slow cooker, then cover, and cook on low for 8 hours.
After 8 hours, remove the pork from the slow cooker, place into a bowl, and shred the pork, discarding any excess fat. With the pork out of the slow cooker, remove the garlic cloves from the broth, and skim any excess fat from the top. Season the broth to your taste with salt and pepper, if desired.
Return the pork to the slow cooker, and add the chopped bok choy. Cover, and continue cooking on low for 20 minutes.
After 20 minutes, add the rice noodles and juice from the lime to the slow cooker, and stir the mixture together. Make sure the noodles are submerged, cover the slow cooker, and cook for another 10 minutes on low, or until the noodles are cooked.
Serve by first ladling a helping of broth into a bowl, then adding noodles, bok choy, and pork. Sprinkle the chopped cilantro on top of each bowl, and enjoy!