1/4 cup brown sugar, packed
1/4 cup dry sherry
1/4 cup seasoned rice vinegar
1/4 cup plus 1 tablespoon soy sauce, reduced-sodium
1 medium onion, chopped
1 2-inch piece fresh ginger root, peeled and thinly sliced into rounds
2 cloves garlic, crushed with garlic press
2 (3" by 3/4" each) strips orange peel
1 cinnamon stick, (3 inches)
1 whole star anise
1 pound baby carrots, peeled
4 pounds boneless pork shoulder, well-trimmed, cut into 1 1/2-inch pieces (See Tip)
2 10-oz bags frozen broccoli florets, thawed
In 6- to 61/2-quart slow-cooker bowl, combine brown sugar, sherry, vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker and cook on Low for 8 hours.
When pork has cooked 8 hours, uncover and stir in broccoli. Cover and cook until broccoli is heated through, about 10 minutes.
Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.
TIP: Trim meat well to yield 4 pounds of solid meat. For a leaner option, substitute pork shoulder with a loin roast.
Yield: 10 servings