Asian Pork Cabbage Bowls

1. Cut 2 lb pork shoulder into 1 1/2 in pieces Season with salt and pepper Brown in oil Transfer to slow cooker
2. Add 1 cup broth 8 oz mushrooms, quarterered 1 T. sliced fresh ginger 1 T soy sauce 2 tsp. lemon grass 3 cloves garlic
3. Cover and cook: Low 8-9 hours High 4-5 hours Until pork is fork-tender
4. Useing slotting spoon, transfer to bowl and shred with two forks Skim fat from cooking liquid and add enough to molsten pork
5. Divide 1/2 head napa cabbage, shredded among 6 bowls.
6. Top with 1 1/2 cups shredded carrots 10 oz. package shelled edamame cooked acording to package 3/4 thinly sliced red onion Bottled Asian salad dressing Chopped salted roasted peanuts Sriracha sauce pork/ mushrooms

Source : Fast or slow p. 80