4 pounds pork butt
Salt
Freshly-ground black pepper
2 tablespoons canola oil
2 red bell peppers
cut into 1/2" pieces
1 bunch green onions, white and light green parts
1 bottle Chinablue Tangy Ginger Sauce*
Directions: one line for each direction. When saved the lines will be numbered.
* Available at Williams-Sonoma stores.
Season the pork with salt and pepper.
In a large sauté pan over medium heat, warm the oil. Working in batches (do not overcrowd the pan), cook the pork, stirring occasionally, until browned on all sides, about 5 minutes total. Transfer the pork to a slow cooker. Add the bell peppers, green onions and ginger sauce to the slow cooker. Cover and cook for 5 hours according to the manufacturer's instructions. Transfer to a large serving bowl and serve immediately.
For a thicker sauce, using a slotted spoon, transfer the pork and vegetables to a serving bowl and pour the cooking liquid into a small saucepan. Simmer over medium-high heat until the sauce thickens to the desired consistency. Pour over the pork and vegetables and serve immediately.
This recipe yields 6 servings.
Comments: An exceptionally flavorful cut, pork butt (also known as pork shoulder) becomes meltingly tender after long, slow cooking. Serve this dish over steamed jasmine rice, a variety prized for its fragrant aroma.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 51
Calories from Fat 78.2%
Total Fat
5g
Cholesterol
0mg
Sodium
1mg
Carbohydrate
3g
Dietary Fiber
1g
Protein
trace
Points 2
Exchanges: 1/2 Vegetable
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
