- 3-4 lb pork roast
- 3/4 cup honey
- 1/3 cup soy sauce
- 2 tbsp sesame (or olive) oil
- 2 tbsp cornstarch
- 1 tbsp minced garlic
- 1 tbsp dried cilantro
- 1 tsp ground ginger
- 1 tsp dried mustard
- 1 tbsp chili garlic paste (optional)
- Salt and black pepper to taste
Dry pork, season all over with salt and pepper, and place in slow cooker. In separate bowl, combine all other ingredients and pour over pork. Cook on low for 6-8 hours. Remove meat from crock and slice or shred; return to crock and allow to sit in sauce until ready to serve.
We had this with simple buttered rice and roasted veggies. It was delish! Leftovers were used to make some Cubano-style sandwiches, pulled-pork tacos, pork Pad Thai, and Thai Hot Pot.
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Reblogged this on The Tony Burgess Blog and commented:
This is what we had for dinner tonight. It is tasty, savory and full of Asian flavors.
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