You can purchase pork shoulder or butt with or without the bone. I think there is a little bit more flavor with the bone in, but it does make it a little heavier to work with. If you get boneless, a 3 lb. piece should cook down to feed 4 with leftovers.

To cook in a slow cooker, put everything in your slow cooker and cook on low for 8 hours. Rotate the pork pieces around halfway through the cooking time. Proceed with reducing the sauce.

If you’re able to make this a day in advance, or long enough to cool, you can let the fat that renders from cooking firm up and easily discard of it before proceeding with the sauce.

I am not giving a yield of rice for serving here, but make more than you think you’ll use for dinner. Per the roll over ideas in this week’s headnote, you can repurpose the leftover rice from this meal for fried rice another night. You could also incorporate any leftover pork from this dish into fried rice, or make a vegetarian version.

This pork is also great for an Asian taco with shredded cabbage and avocado. We like the Bachan’s Asian Barbeque Sauce on top - also sold at Costco, Sprouts, etc.