2-3 lbs. bone-in pork shoulder (I actually found bone-in pork shoulder steaks on sale at Whole Foods and used those – worked great)
2 cups water
3/4 cup low sodium soy sauce
1/3 cup molasses
1/2 cup ketchup
2 tablespoons sesame oil
3 tablespoons rice wine
3 cloves garlic, crushed
1 1-inch piece fresh ginger, peeled and grated
pinch of red pepper flakes
Whisk together the water, soy sauce, ketchup, molasses, sesame oil, and rice wine. Place the pork in the bottom of your slow cooker and pour the marinade over the top. Add the garlic, ginger, and crushed red pepper flakes to the mixture. Cover and let marinate in the refrigerator overnight. The next day, place the slow cooker on Low and cook for 8 hours. Remove the bones and shred the pork, then return it to the sauce in the slow cooker and mix.
To serve, spoon a couple of tablespoons of pork and sauce onto a leaf of butter or bibb lettuce. Top with shredded carrots, julienned red bell peppers, thinly sliced scallions, and sliced toasted almonds. Roll up and eat like miniature tacos. We also served steamed snow peas and sliced apples and oranges with this meal.