ASIAN PEPPER PORK

Asian Pepper Pork
serves 6-8

1/2 cup soy sauce (reg. or lite)
1/3 cup brown sugar
2 TBS vinegar
1 tsp. sesame (or whatever) oil
3-4 garlic cloves, sliced thin (or 3-4 tsp. of minced garlic)
1 TBS ginger
1/2 tsp crushed red pepper (optional, I didn't use it)
2-3 pounds pork, trimmed and cut into half-fist sized pieces (could be chops, or a roast)
1 pkg. whole wheat linguini
2-3 green, orange, red, or yellow bell peppers, sliced into thin strips
10-12 oz. of snow peas (they come in bags by the salads)

Combine first 7 ingredients and set aside.  Place pork in crock pot and pour soy sauce mixture over meat to coat.  Cook on low for 7-8 hours or on high 4-5 hours until it easily pulls apart with a fork.
Just before serving, boil pasta in large pot, adding peppers and peas to boiling water during the last two minutes of cooking.  Don't overcook the veggies.
Drain noodles & vegetables.  Set aside (keep warm.)
Remove meat from crockpot.  Shred.  Strain cooking liquid and pour into skillet.  Bring to a full boil (thicken with corn starch or flour.)  Cook until slightly thickened.  Add shredded meat.
Serve meat over pasta and veggies.  Garnish with sesame seeds of chopped peanuts, if desired.

This was a big hit at our house.