Recipe courtesy of Real Simple
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tbs chili-garlic sauce
1 tbs Chinese five-spice powder (optional)
Kosher salt and black pepper
2 1/2 lbs pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice, cooked
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced
In a 4-6 qt. Crockpot, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 tsp salt and 1/4 tsp pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy in the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.