Alright folks, I have a confession. For years and years I’ve been a total snob about slow cookers. We didn’t grow up with one; so I’ve never fully understood the value. However, in the busiest time of my life, I recently gave in and purchased a slow cooker in hopes that it might make life easier. And, while I’m not exactly sure it has really saved much time, it’s been a fun experiment.

On Sunday, I still had to cut meat and veggies and sear them prior to cooking. This seemed like the same amount of work. Yesterday, I threw in a couple additional ingredients and set it for five hours while I worked a full day. When arriving home after 5, I was pleased that the pork for the Asian-Style Pork with Noodle recipe was tender and delicious. And it only required more chopping and boiling and assembling. Again, more work?!

So, while I’m not confident that a slow cooker is the solution to my cooking time restrictions, it’s a tool that I’ll continue testing. And the recipe was delicious for dinner – and even better today at my desk for lunch.

Please send me your favorite slow cooker recipes! I’d love to try them!

Slow Cooker Asian-Style Pork with Noodles, Williams-Sonoma

For the vinaigrette:

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. low-sodium soy sauce
• Juice of 1 lime
• 2 tsp. sherry vinegar
• 1 tsp. peeled and minced fresh ginger
• 1/8 tsp. sugar
• 2 or 3 drops Tabasco or other hot pepper sauce
• 1/8 tsp. salt

For the Slow Cooker: 

• 2 1⁄2 lb. (1.25 kg) boneless pork shoulder, trimmed of most fat
•   and cut crosswise into 3 or 4 pieces, each about 1 inch (2.5
  cm) thick
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, smashed
• 1⁄4 cup (2 fl. oz./60 ml) sake, beer or dry white wine
• 1⁄2 cup (4 fl. oz./125 ml) chicken stock
• 2 large carrots, peeled and finely chopped
• 1 lb. (500 g) fresh Chinese egg noodles
• 1 red bell pepper, seeded and thinly sliced
• 1 small red serrano chile, seeded and minced (optional)
• 1⁄4 cup (1⁄3 oz./10 g) chopped fresh cilantro
• 1⁄4 cup (1⁄3 oz./10 g) chopped fresh flat-leaf parsley leaves