Ingredients

1/4 cup low-sodium soy sauce

1/2 teaspoon ground allspice

1/4 to 1/2 teaspoon crushed red pepper

1/4 cup plus 1 tablespoon brown sugar

1 2-inch piece fresh ginger, half thinly sliced and half grated

2 1/2 lb boneless pork shoulder, trimmed and cut into 2-inch pieces

1 cup long-grain white rice

1/4 cup rice vinegar

Kosher salt and pepper

1 seedless cucumber, thinly sliced into half-moons

1/4 sweet onion, thinly sliced

Preparation

  1. In a 5- to 6- quart slow cooker, combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
  2. Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, the remaining tablespoon brown sugar, the grated ginger, and 1/4 teaspoon each salt and pepper. Add the cucumber and onion and toss to combine.
  3. Spoon the pork over the rice and serve with the cucumber salad.