2 pounds boneless pork shoulder
½ cup soy sauce
½ cup oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon sambal chili sauce
½ cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
12 ounces lo mein noodles
2 cups broccoli florets
1 cup sugar snap peas
1 carrot, thinly sliced into rounds
1 (5-ounce) can water chestnuts, drained and thinly sliced (optional)
½ cup sliced green onions
Place pork shoulder in a 6-quart slow cooker.
In a mixing bowl, combine soy sauce, oyster sauce, rice wine vinegar, sambal, brown sugar, garlic and ginger. Pour into slow cooker.
Cover and cook on low for 5 hours.
Remove pork shoulder from slow cooker. Shred with a fork.
Skim any fat from the juices in the slow cooker. Return shredded pork to the slow cooker and combine with the juices.
Add broccoli, sugar snap peas, carrots and water chestnuts. Mix and cook on high for 1 hour.
Cook lo mein noodles according to package instructions. Add lo mein noodles to the slow cooker and heat through.
Serve and garnish with green onions.
Pro tip: Substitute spaghetti if you can't find lo mein noodles.