Slow Cooker Asian Pork Stew

What would we do without Betty Crocker? I came across this recipe while searching for dishes I could use pork shoulder in. Although her recipe called for country ribs, I thought I’d try it with the shoulder being its a tasty cut of meat and is quite economical. You can add snow peas or Edameme beans to add a little more color to the dish.

Slow Cooker Asian Pork Stew

Recipe by Diane BeckerCourse: Uncategorized
Servings

6-8

servings

Ingredients

  • 2-3 pounds pork shoulder, cut into 2” cubes

  • 3 medium carrots, peeled and cut into 1 inch pieces

  • 2 medium onions, cut into wedges

  • 8 ounce package whole mushrooms, cut in half (quartered if large)

  • 8 ounce can sliced water chestnuts (drained)

  • 8 ounce can bamboo shoot (drained)

  • ¾ cup hoisin sauce

  • 1/3 cup soy sauce

  • 4 cloves garlic, minced

  • 1 Tablespoon gingerroot, minced

  • 2 Tablespoons corn starch

  • 3 Tablespoons water

Directions

  • Put everything in the slow cooker, except the corn starch and water.
  • Mix well, cover and cook on low for 8 hours.
  • During the last 30 minutes, mix the corn starch with the water in a cup and stir until smooth. Add this mixture to the slow cooker and continue cooking for 30 minutes.
  • Serve over rice.

Notes

  • Snow peas go really well in this dish. I usually add them about an hour before serving so they stay crisp.

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