Slow Cooker Korean Barbecue Sauce with Pork, Chicken or Beef

Makes 4-6 servings

Ideal slow cooker: 5-6 quart

Cooking time: 4-10 hours (depending on what type of meat you use)

2 lbs meat (pork roast, chicken thighs, beef chuck roast, or you could even do ground chicken or lean ground beef)

1/2 cup soy sauce

1/4 cup + 2 Tbsp brown sugar

1 Tbsp minced garlic

1 1/2 tsp rice wine vinegar

1/2 tsp Asian sesame oil

1 1/2 tsp chili garlic sauce or sriracha (found in the Asian aisle)

1/2 tsp fresh ginger, grated

1/2 tsp black pepper

1.  In a bowl whisk together the soy sauce, brown sugar, garlic, vinegar, sesame oil, chili garlic sauce, ginger and pepper.  

2.  Place meat in the bottom of the slow cooker and top with the whisked sauce mixture.  

3.  Cover and cook

Chicken: 4-6 hours on low

Pork: lean cuts (like sirloin) 4-6 hours on low, fattier cuts (like pork shoulder) 8-10 hours on low

Beef: chuck roast 6-10 hours on low, for ground beef 4-6 hours on low

4.  You can cut up the meat into bite size pieces or shred it or slice it...however you want to serve it.

see more here: http://www.365daysofcrockpot.com/2015/04/slow-cooker-korean-bbq-pork.html