Slow Cooker Sweet and Spicy Asian Pork Shoulder

I sometimes ... well, usually ... lose my mind a little when pork roasts go on sale. This recipe is from Real Simple.

• Ready In: 8 hrs 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup low sodium soy sauce
• 1⁄2 cup brown sugar
• 1 -2  tablespoon  chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1  tablespoon  grated fresh ginger
• 1  teaspoon Chinese five spice powder (optional)
•  kosher  salt and black pepper
• 2 1⁄2 lbs  pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1  cup long-grain white rice
• 1  medium  head bok choy, thinly sliced (about 8 cups)
• 2  scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.