Slow-Cooker Asian Pork With Noodles and Broccoli



1/3 cup hoisin sauce
2 TBSP soy sauce
2 TBSP cornstarch
2 TBSP chopped fresh ginger (from a 2-inch piece)
2 cloves garlic, chopped
1 tsp toasted sesame oil
1/4 tsp ground 5 spice powder
2 1/2 pounds boneless pork shoulder or butt, trimmed and cut in half
1 8.8-ounce package udon or soba noodles
1 bunch broccoli (about 1 pound), cut into florets
2 TBSP rice vinegar


In a 4- to 6-quart slow cooker, combine the hoisin, soy sauce, cornstarch, ginger, garlic, sesame oil, 5 spice, and ¾ cup water. Add the pork and turn to coat. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Twenty minutes before serving, cook the noodles according to the package directions, adding the broccoli during the last 2 minutes of cooking. Using 2 forks, shred the meat. Add the vinegar and mix to combine. Serve the pork over the noodles with the broccoli.
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