2014 was a big year for me. That was the year I became a published author. It was a surreal experience.you can buy my book here
. Writing a cookbook dedicated to slow cooking is no small feat. You don’t master a slow cooker until you have 7 slow cookers on your counter at once. It can get crazy.
Even after eating so much slow cooked food, we didn’t get bored. I’ve had a tough December and getting dinner on the table has not been easy. Slow cooker to the rescue! This particular recipe is killer. The smell of it being cooked all day is driving me nuts. I can’t wait for dinner! It smells great and tastes great too. You’ll love the taste of Chinese BBQ sauce. Serve with some stir-fried vegetables, rice, or if you really want to eat, make some steamed buns.
Thank you for a great year! Seriously, it wouldn’t be possible without thousands of people visiting my site every month. You helped me realize my dream. Thank you!
Preparation time: < 5 minutes
Slow Cooker Time: 8 hours, low
yield: Serves 6 to 8
raw material
1 cup seafood sauce
1/4 cup rice vinegar
2 TB fish sauce
2TB I am Willow
2 TB honey
4 cloves of garlic, minced or crushed
1 teaspoon ginger powder
1/2 tsp allspice powder
1/3 cup brown sugar
1 (3 pound) pork butt roast
instruct
1. In a small mixing bowl, whisk together hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger, allspice, and brown sugar.
2. Place the butt in a 6 quart container slow cooker. Pour barbecue sauce over pork roast.
3. Cook on low heat for 8 hours. Shred the meat with a fork and serve warm.
