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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 5 |
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It doesn't get any easier than this! I like to make this for a quick and tasty weeknight meal. Ingredients:
1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes |
1 small onion, cut into 1/4 inch wedges |
1 (5 ounce) can sliced bamboo shoots, drained |
1/2 cup purchased teriyaki baste and glaze |
1 teaspoon grated gingerroot |
1 (1 lb) package frozen broccoli carrots and water chestnut mix, thawed, drained |
2 cups uncooked instant rice |
2 cups water |
Directions:
1. In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
2. Cover; cook on low setting for 5 to 7 hours.
3. About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
4. Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.
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