Got from Real Simple March 2011 1/2 cup low sodium soy sauce 1/2 cup dark brown sugar 2 Tb rice wine vinegar 1 tsp toasted sesame oil 1 1-inch piece fresh ginger, peeled and sliced 1/4 to 1/2 tsp crushed red pepper 2 1/2 lbs pork shoulder, trimmed and cut into 2-inch pieces 12 oz soba noodles 2 red bell peppers, thinly sliced 1/2 lb snow peas, trimmed chopped roasted peanuts for serving
In a 4 - 6 qt slow cooker, stir together soy sauce, sugar, vinegar, oil, ginger, and red pepper. Add the pork and toss to combine. Cover and cook until pork is tender on low for 7 - 8 hours or on high for 4 - 5 hours 15 minutes before serving cook the soba noodles according to directions, adding peppers and peas to water during last minute of cooking. Meanwhile transfer pork to a medium bowl; set aside. Pour cooking water into a large skillet and boil until slightly thickened, 4 - 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and veggies; sprinkle w/peanuts.
