Time: 4-8 hours slow cooker, 3-4 hours stovetop
Serves: 4ish

1 sweet onion, sliced
3 garlic cloves, smashed
3/4 cup white vinegar
1 cup soy sauce
2 cups water
1 tbsp brown sugar
2 bay leaves, broken in half
1/4 teasp black pepper
1 tbsp paprika
1-2 pounds pork shoulder, diced in approx. 2 inch cubes
2-4 boiled eggs (optional)

Slow cooker:

  • In slow cooker, combine onion, garlic, vinegar, soy sauce, water, brown sugar, bay leaf and pepper. Stir around to mix and dissolve sugar.
  • Place the pork in and sprinkle with paprika.
  • Cook, covered until pork is tender, usually on low for 6-8 hours or high 4-6 hours.
  • In last 1 hour, add eggs. Stir gently.

Stove top:
Set stove on medium heat. In large pot, follow same procedure as slow cooker, except stirring every hour to check pork tenderness and avoid boiling over. Cover pot. Add eggs in last hour.

Doesn’t work that great with other cuts of pork (loin tends to get too tough and chewy), so be mindful of which cut you get. Pork shoulder/blade is the best kind for its tenderness. Also, you can substitute chicken (legs and thighs work best, but breast is very good too, and bone in is best for some reason).

Serve with steamed rice and sauteed bok choy, broccoli or green beans.