Slow Cooker Sweet and Spicy Asian Pork Shoulder

This is a great slow cooker recipe I found on Real Simple. I made it 3 times so far and each time turned out with great result. I tried this recipe with the meat cut into 2 inch pieces and with the whole piece of the meat. The best way to cook was to place the whole 2 ½ lb pork shoulder into the slow cooker. The meat was able to retain the juice and stay very tender that way. The timing to place the bok choy into the slow cooker was also tricky. I over cooked the bok choy once. The best time to place the bok choy in the slow cooker is when it's still cooking on low around 15 to 20 minutes before severing.

Ingredients:
3/4 cup low-sodium soy sauce
1/4 cup water
1/2 cup brown sugar
1 tablespoon chili-garlic sauce
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions:
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, and five-spice powder. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 15 minutes. Serve with the rice and sprinkle with the scallions.