Sunday, September 25, 2011

San Francisco Pork

It is starting to cool down...fall is here!  Fall means more soups, warm breads, and using the crock-pot!  This recipe was perfect for our Sunday dinner this week.  Paired with zucchini sticks, broccoli, and garlic bread - our tummies were happy!

1-2 lb. pork roast
 2 TBSP olive oil
salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 C reduced-sodium soy sauce
1/4 C chicken broth
2 TBSP packed brown sugar
1/4 tsp red pepper flakes
1 TBSP cornstarch
1 TBSP cold water

 (*If you are using a roast on the larger side, you may want to double the sauce proportions if you want extra sauce to dip or use later...otherwise you will have just enough to coat the shredded pork.)

Cut the roast into 3-4 large pieces.
Heat the olive oil in a large skillet (with a lid if you want less of a mess!).
Brown all sides of the pork chunks.
Remove the roast and place it in the crock pot.
Add the garlic to the remaining oil in the skillet.  Cook until they are golden (do not burn them).
Add the soy sauce, chicken broth, brown sugar, and red pepper flakes.
Stir until the sugar granules are no longer visible.
Pour the sauce over the meat.
Cook on high for 3-4 hours or low for 6-8 hours.
When the pork is tender and cooked through, remove it from the crock pot and shred it.
Combine the cornstarch and water in a small bowl.  Stir it into the drippings left in the crock pot.  Place the shredded pork back in the crock pot.
Let the pork and sauce cook on high for 15-30 minutes until the sauce is thickened.
Serve and enjoy!

*This recipe is slightly adapted from Mel's Kitchen Cafe.

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