SWEET AND SPICY ASIAN PORK SHOULDER

I will be making this dish this week for dinner. I hope it doesn't end up in the FAIL section of the blog. This is yet another recipe from my new favorite place to get recipes.....Real Simple. This specific recipe is from the February 2010 edition.

INGREDIENTS
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS
1.In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.