Crock pot meals. In theory, they’re the best thing to happen to long work days and cold winter nights. In reality, they always manage to feel indulgent and less than nutritious. I stood corrected when my wonderful colleague, Lauri, shared a recipe for Sweet & Spicy Asian Pork Shoulder with Bok Choy. It’s incredibly easy, delicious, and full of leafy greens that aren’t overcooked. This is one recipe that I’ll be playing with and making over and over.

Sweet & Spicy Asian Pork Shoulder (the Paleo version)

Ingredients:

• ½ cup coconut aminos (or low sodium soy sauce)
• 1/4 cup agave nectar (or 1/2 cup brown sugar)
• 2 T Sriracha
• 1-2 clove minced garlic
• 1 T grated fresh ginger (1/4 tsp ground ginger)
• 1 t. Chinese Five Spice powder (found with gourmet spices)
• Sea salt and pepper
• 2 ½# pork shoulder, trimmed of excess fat and cut into 2“ pieces
• 1 medium-large head bok choy, thinly sliced, about 8 cups
• 2 scallions and sprinkle of sesame seeds for topping

Directions:

1. In 4-6 quart slow cooker, combine aminos, agave, sriracha, garlic, ginger, five-spice, ½ teas. salt, and ¼ teas. pepper.
2. Add the pork and toss to coat.
3. Cook, covered, until the pork is tender, on high 4-5 hours, on low 7-8 hours.
4. Skim off and discard any fat from pork.
5. Gently fold the bok choy into the pork and cook, covered, until heated through, 2-4 minutes.
6. Add more sriracha to suit your taste, thinly sliced scallion and sesame seeds if you’d like. Enjoy!

In a 2014 study on powerhouse fruits and vegetables, bok choy came in second for nutrient density, with high amounts of vitamin A, in addition to vitamin C and calcium. Aside from the nutrition hiding in the dark green leaves, the stalks add a great crunch! This recipe couldn’t be easier or more delicious, meaning that leftovers are barely making it to day two. I can see this recipe as a spin on pulled pork served on a bun or as a taco, or just over quinoa/rice.