Slow Cooker Lo Mein
Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot!
|2 pounds||boneless pork shoulder|
|3 cups||broccoli florets|
|2 stalks||celery, diced|
|1 cup||snow pea|
|1 (5-ounce) can||sliced water chestnut, drained|
|1/3 cup||reduced sodium soy sauce|
|3 cloves||, garlic, minced|
|2 tablespoons||brown sugar, packed|
|1 tablespoon||sambal oelek (ground fresh chile paste), or more, to taste|
|1 tablespoon||oyster sauce|
|1 tablespoon||freshly grated ginger|
|1 teaspoon||sesame oil|
LINE a slow cooker with a ReynoldsÂ® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
COOK pasta according to package instructions; drain well.
SERVE pasta immediately, topped with pork mixture.