Pork Lo Mein (with Spaghetti) in the Slow Cooker

Pork Lo Mein (with Spaghetti) in the Slow Cooker. Brandish strips of pork and spaghetti in the crock with soy sauce and get one lo mein too good to go to the mall food court..

Servings: 4

Ingredients

1 1/2 lb of boneless pork (pork shoulder or pork loin) in one-inch cubes.
1/2 cup low-sodium soy sauce
1/3 cup hoisin sauce
3 cups frozen stir-fry vegetables (e.g. a mix of broccoli, carrots, peppers and snap peas)
8 oz. dry spaghetti, cut in half.

Pork Lo Mein (with Spaghetti): Directions

Place the cubed pork in the bottom of a 4- 6-quart slow cooker.
Whisk the soy sauce and hoisin sauce in a small bowl till smooth. Pour the mixture over the pork stirring it to coat the meat all over.
Bake (Low) 6-7hrs or (High) 3-4hrs until the pork becomes extremely tender and can be pulled to pieces easily with a fork.
Approximately 45 minutes to serving, add the frozen stir-fry vegetables to the slow cooker, and ensure that they are largely covered in the sauce. Turn the burner to HIGH and cook the cover and cook 30-40 minutes, till the vegetables are hot, but not mushy.
As the vegetables continue to cook, boil a big pot of water in the stove with a lot of salt. Add the spaghetti and cook it as per the package instructions up to al dente. Drain well.
Lightly shred or tear the pork into small bite sized pieces with two forks directly into the slow cooker mixing it with the vegetables and sauce.
Put the spaghetti with the drained spaghetti into the slow cooker and use the tongs to gently combine the noodles with the sauce and also mix the pork and vegetable prepared with the noodles. And in case it appears to be a bit dry, to make the sauce run, add a tablespoon or two of water.
Allow lo mein to cook on WARM 5-10 minutes to enable flavors to mix and noodles to absorb some of the sauce. Taste and season, as necessary (add a bit more soy sauce in case you want it salty). Serve hot.