Slow cooker Chinese barbecue pork

Pork is an excellent source of thiamine, which your body needs to break down (metabolize) carbohydrate, protein and fat.

Ingredients

1/2 cup water
2 tablespoons honey
2 tablespoons plum sauce
2 tablespoons rice wine vinegar
2 tablespoons molasses
1 1/2 tablespoons gluten-free low-sodium soy sauce
1 tablespoon sesame oil
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground fennel seeds
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
1 tablespoon grated ginger root
4 cloves garlic, minced
4 pounds pork roast shoulder, visible fat removed

Directions

1. In a 5-quart slow cooker, whisk together all ingredients except pork. Add pork and turn a few times until well-coated with juice. Cover and cook on high for 4 hours or low for 8 hours.
2. Remove pork, allowing juice to drain from meat. Place pork on a large plate and set aside.
3. Pour juice from slow cooker into a large measuring cup. Allow to cool for about 10 minutes.
4. While juice is cooling, use two forks to shred the pork.
5. Skim fat from the juice, then pour the juice through a fine-mesh strainer into a large skillet. Bring juice to a boil, then turn down to allow to simmer for about 15 to 20 minutes or until juice is the consistency of syrup. Add shredded pork, stir and cook until heated through.
6. Enjoy!

Makes 10 servings

Carb choices per serving: 1/2

*Option not included in nutrition facts.