Yaaaas. At least in the US, the McRib sandwich from McDonald’s is coming back in December, according to this. I hope and pray it comes to Canada, too. I love that sandwich: saucy, porky, with pickles and raw onions and that bun. Perfection.
Almost a decade ago I came across an intriguing theory as to why McDonald’s sells the McRib only at certain times. I wrote about it, here.
I’ve made this Sweet and Spicy Asian Pork Shoulder Recipe from Real Simple a number of times and it has come out great everymtime. Besides the wonderful flavours, it doesn’t use too much liquid. I find many slow cooker recipes do, and that spoils the dish for me.
You may want to trim the fat before you make this recipe. Or make it the day before, cool of the liquid, and then skim the fat off the wonderful sauce that results in slow cooking the pork. Also, it calls for a lot of sugar, but it is not too much, if you ask me.
For a variation of the recipe, see this: Chinese Slow-Cooked Pork Shoulder from the Food Network. This has more liquid than I like, but some of you might prefer this.