RECIPE: Slow Cooker Sesame Pork Lo Mein
My kiddo at home loves asian noodles. And she also loves pork. SO this was a huge hit last week for our 'girl's weekend'. I ended up having to get a pork shoulder that was 8 lbs, so I cut the roast in half and froze the boneless half for another meal. Pork shoulder is super affordable and this makes a ton of food, plenty for left overs. If you want to make thing spicier, add jalepeno!
4-5 pounds of bone in pork shoulder
2/3 cup of sodium soy sauce
six cloves garlic, minced
4 tablespoons of brown sugar
2 tablespoons of gochujang
2 tablespoons oyster sauce
2 tablespoons of freshly minced ginger
2 teaspoons of sesame oil
For the vegetables:
3 cups of broccoli florets
1 cup of julienned carrots
1 cup of snow peas, trimmed
1 pound of lo mein noodles, cooked according to package directions and set aside
sesame seeds for garnish
Line a slow cooker with Reynolds slow cooker liner. Pop the pork shoulder into the slow cooker.
In a small bowl whisk soy sauce, garlic, brown sugar, gochujang, oyster sauce, ginger and sesame oil. Then add it to the slow cooker with the pork shoulder. Cover and cook on low for five hours and then crank it up to high for the final 2 to 3 hours.
You want the pork shoulder to be easily shredded and fork tender. When pork is ready, pull out and shred with a fork and a knife. Before returning back to the slow cooker, pour all slow cooker juice into a strainer/ defatter to strain the fat out of the juice and then return the juice back into the slow cooker. Add 1 cup of water, add the shredded pork back into the slow cooker and stir well. Next add your vegetables; the broccoli, carrots and snow peas. Mix well so that the juice is evenly distributed over everything. Cover and cook on low for another 30 minutes.
Meanwhile cook your lo mein noodles and have them at the ready. When the vegetables are tender, divide up the pork mixture over the lo mein noodles and ladle plenty of juice over the dish. Sprinkle with sesame seeds and serve.