This simple crock-pot meal is suspiciously like the pulled pork Americans have come to love. The big difference is that Chinese ingredients are used to flavor it and the finished dish is served over noodles rather than in buns. It is a simple and inexpensive dish that is perfect to serve on a brisk fall evening when you need a meal that's near table ready when you walk through the door. While it must marinate overnight, the pork goes from the fridge to the crock-pot without any additional fussing and that makes it a perfect choice for a busy day meal. The recipe was developed for Family Circle magazine and the only change I've made to it is the addition of 1/4 teaspoon of red pepper flakes to brighten the heaviness of the soy and hoisin sauces. I think those of you who try the recipe will be pleased with the results. It is fast, easy and quite tasty. Here's how it is made.

Chinese Hacked Pork

Ingredients:

1/4 cup reduced-sodium soy sauce

1/4 cup honey

2 tablespoons hoisin sauce

4 cloves garlic, chopped

2 tablespoons chopped ginger

1 teaspoon Chinese five-spice powder

1/4 teaspoon red pepper flakes (optional)

2 pounds boneless center-cut pork roast

1 tablespoon cornstarch

3/4 cup reduced-sodium chicken broth

12 ounces wide lo mein noodles, cooked following package directions

2 scallions, thinly sliced

Steamed snow peas (optional)

Directions:

1) Whisk soy sauce, honey, hoisin, garlic, ginger, five-spice powder and red pepper flakes together in a small bowl. Place in a resealable plastic bag and add pork. Seal. Turn and shake to coat meat. Refrigerate overnight.

2) Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

3) Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.

4) Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired. Yield: 6 servings.