CrockPot LoMein
A savory CrockPot LoMein featuring tender shredded pork, crisp vegetables, and noodles tossed in a flavorful soy-based sauce with garlic, ginger, and sesame oil.
12 Servings
Ingredients
For the Main Dish:
- 2 cups shredded pork shoulder roast
- 3 cups broccoli florets steamed
- 2 celery stalks diced
- 1 ½ cups carrots shredded
- 1 cup snow peas
- 1 can sliced water chestnuts
- 16 ounces angel hair spaghetti
For the Sauce:
- ⅓ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ginger paste
- 1 tablespoon chili paste
- 3 tablespoons brown sugar
- 3 cloves garlic minced
- 1 ¼ teaspoons sesame oil
Instructions
Prepare the sauce and pork
- In a CrockPot, combine the soy sauce, oyster sauce, ginger paste, chili paste, brown sugar, garlic, and sesame oil. Place the pork shoulder into the sauce, ensuring it is evenly coated.
Cook the pork
- Cover and cook on low heat for 7 to 8 hours, or on high heat for 3 to 4 hours. Once cooked, remove the pork and shred it using two forks.
Add the vegetables
- Return the shredded pork to the CrockPot and add the broccoli, celery, carrots, snow peas, and water chestnuts. Stir gently to combine with the sauce.
Finish the cooking
- Cook on high for 15 to 30 minutes, until the vegetables are tender yet slightly crisp. Meanwhile, prepare the spaghetti according to package directions until al dente. Drain thoroughly.
Combine and serve
- Stir the cooked spaghetti into the CrockPot with the pork and vegetables until evenly coated in the sauce. Serve hot.
Notes
To make this dish gluten-free, substitute the soy sauce with a certified gluten-free alternative such as tamari. Replace the angel hair spaghetti with gluten-free rice noodles or a certified gluten-free pasta of your choice. Confirm that the oyster sauce and chili paste are labeled gluten-free.