Directions
In a bowl, mix together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
Place the pork shoulder chunks in the slow cooker.
Pour the sauce mixture over the pork, coating it well.
Add the pineapple chunks and sliced bell peppers.
Cover and cook on low for 6–8 hours, or until pork is tender.
If the sauce is too thin, stir together the cornstarch and water, then mix into the slow cooker to thicken.
Serve over jasmine rice or soba noodles. Garnish with scallions and sesame seeds.
Variations & Tips
For extra spice, increase the red pepper flakes or add sriracha.
Use pork tenderloin for a leaner cut.
Swap pork with tofu or tempeh for a vegetarian version (adjust cook time).
Add snap peas, carrots, or mushrooms for added veggies and color.
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