Several months ago, I found a huge gift-wrapped box with a big white ribbon inside a large evergreen Williams Sonoma bag. We’re talking BIG and heavy. My heart fluttered. I thought, “SHUT THE FRONT DOOR!! Ahhhhhh!!!” I convinced myself that some delightful soul threw down some money and got me a Kitchen Aid mixer (because I have been yammering on about wanting one). I don’t remember which came first—feelings of surprise or the tinge of disappointment when I tore open that wrapping paper. You guessed it, I got a slow cooker. No binge baking for me! Okay, maybe I’m doing the slow cooker a bit of injustice. I’ve been describing it like a bridesmaid wearing a classic ugly bridesmaid dress, but I’ve come to realize how much of a gem it is. Case in point: slow cooked pork. WHOA. I had never cooked pork that tasted so good before: soft, flavorful, melt-in-your mouth kind of good. For dinner one night, I made a batch of this Asian pulled pork. I often describe my recipes as “Asian” such and such, but what makes this pulled pork “Asian”? soy saucemirinfish saucesesame oilgarlicChinese five-spice(Those sesame seeds I use as garnish counts, too.) Not entirely Chinese, Japanese, or Southeast Asian, this scrumptious pulled pork does not believe in labels. And quite frankly, I don’t either . . . except when I’m tabbing my cookbooks and magazines. This recipe calls for 2.5 pounds of pork shoulder, so expect a huge hunk of meat! I sliced the meat into 3/4″ to 1″ thick slices, and trimmed all the excess fat. To me, pork fat is great for frying, not so much for the slow cooker.
