We had a couple of extra pork butts in the freezer from making sausage this summer so I decided to use half of one (they were huge) and make this recipe. This turned out super tasty and would be great to leave cooking all day while at work.
- 1/2 cup low-sodium soy sauce
- 1/2 cup dark brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1⁄4 to 1⁄2 teaspoon crushed red pepper
- 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 12 ounces soba noodles
- 2 red bell peppers, thinly sliced
- 1/2 pound snow peas, trimmed
- chopped roasted peanuts, for serving
In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.