Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot. Just another way to get those veggies in as well. This recipe uses a 5 to 6-quart slow cooker.

Modified recipe from 2017

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Whisk together soy sauce, garlic, brown sugar, oyster sauce, ginger, and sesame oil in a 5-to 6 quart slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  2. Remove pork shoulder from the slow cooker and shred the meat before returning it to the pot with the juices. Sir in broccoli, carrots, celery, snow peas, and chestnuts. Cover and cook on high heat for 15-30 minutes or until the vegetables are tender.
  3. Cook pasta according to package instructions; drain well.
  4. Serve pasta immediately, topped with pork mixture and vegetables. Optional: sweet chili sauce is often used to top off this entree.



Share this Recipe!

Rate this Recipe

[Total: 0 Average: 0]

Recipe Type

Course Type

Skill Level