One of the things that has made my life a lot easier – especially since becoming a mother – is the crock pot.
I absolutely love being able to throw food in in the morning and not have to worry about it the rest of the day. As a bonus, the house smells wonderful after a few hours, like I’m really putting a lot of effort into dinner when really, I’m just loafing around.
I love this pork roast recipe because it’s so easy, and the “Chinese” flavor isn’t overwhelming – just strong enough to give it some flavor. Plus, the ingredients are common enough that almost everybody already has them in their pantry. It’s my favorite pork recipe!
Chinese Pork Over Rice
2 lbs. pork roast
1/4 c. brown sugar, sucanat, or honey
1 t. Ginger
1/2 c. Soy sauce
1/4 c. Ketchup
1 t. Salt
Cut roast into 2-inch chunks and place in a crock pot. You can leave it whole, which I often do (see picture below), but the flow ore may not penetrate as well.
Pour the rest of the ingredients over the roast and cook for 4-6 hours on high.
Drain off (most of) excess fat, and shred with a fork or cut into cubes. Serve over rice.
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