Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 thinly sliced lemongrass stalks, 2-inch grated fresh ginger, 4 minced garlic cloves, 1/4 cup low-sodium soy sauce, 2 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 1 teaspoon liquid smoke, 1 tablespoon Hawaiian sea salt, and 1 teaspoon freshly ground black pepper in a large bowl to create the marinade.

2. 2

   Rub the marinade evenly over a 3-pound pork shoulder, ensuring it is fully coated, then place the pork and any remaining marinade into a slow cooker insert.

3. 3

   Pour 1 cup of chicken broth into the slow cooker around the marinated pork shoulder.

4. 4

   Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the pork is fork-tender and easily shreds.

5. 5

   Carefully remove the cooked pork shoulder from the slow cooker and transfer it to a large cutting board, reserving the cooking liquid in the slow cooker.

6. 6

   Shred the tender pork shoulder using two forks, discarding any large pieces of fat or bone.

7. 7

   Return the shredded pork to the slow cooker with the reserved cooking liquid and stir to combine, ensuring the pork is moist and flavorful.

8. 8

   Serve the slow-cooked lemongrass pork warm, perhaps with a side of steamed rice and a simple green salad for a complete Hawaiian-inspired meal.