Ingredients
Scale
- 2 lbs meat (pork roast, chicken thighs, beef chuck roast, or you could even do ground chicken or lean ground beef)
- 1/2 cup soy sauce
- 1/4 cup + 2 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1 1/2 tsp rice wine vinegar
- 1/2 tsp Asian sesame oil
- 1 1/2 tsp chili garlic sauce or sriracha (found in the Asian aisle)
- 1/2 tsp fresh ginger, grated
- 1/2 tsp black pepper
Instructions
- In a bowl whisk together the soy sauce, brown sugar, garlic, vinegar, sesame oil, chili garlic sauce, ginger and pepper.
- Place meat in the bottom of the slow cooker and top with the whisked sauce mixture.
- Cover and cook: Chicken: 4-6 hours on low; Pork: lean cuts (like sirloin) 4-6 hours on low, fattier cuts (like pork shoulder) 8-10 hours on low; Beef: chuck roast 6-10 hours on low, for ground beef 4-6 hours on low
- You can cut up the meat into bite size pieces or shred it or slice it…however you want to serve it.
Notes
Ideal slow cooker: 5-6 quart