2 1/2pounds1,125 g pork roast, diced into 6 pieces
1/2white oniondiced
4clovesgarlicsmashed with the side of a knife and peeled
1/4cup60 mL soy sauce
1/4cup45 g dark brown sugar
2tablespoons30 mL honey
1tablespoon11 g sesame seeds
1tablespoon15 g cornstarch
3Thai chili pepperssliced
Instructions
In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.
Transfer the pork to a cutting board and shred using two forks.
In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.
Serve the pork over steamed white rice or thai noodles
Notes
Crush red pepper is a good substitute for Thai chili peppers. You can also cook this recipe on low heat for 8 hours.