February 14, 2019, BY Brittany
2 pounds boneless pork shoulder
3 cups broccoli florets
2 carrots, julienned
2 stalks celery, diced
1 cup snow peas
1 (5-ounce) can sliced water chestnuts, drained
1 pound spaghetti
FOR THE SAUCE
1/3 cup reduced sodium soy sauce
3 cloves, garlic, minced
2 tablespoon brown sugar, packed
1 tablespoon oyster sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
Whisk together soy sauce, garlic, brown sugar, sambal
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.
Originally posted on Freebies.com