This was easy and really delicious, plus it made enough for leftovers the next day. If you don't have the Tomato Ginger Chutney available, substitute a couple tablespoons of ketchup or tomato paste plus 1/3 cup of some other chutney or jam plus a tablespoon or grated ginger root. You can also substitute ribs for the pork shoulder, but you'll need more like 4-5 lbs. Serve this over rice or noodles. You can toss in some veggies at the last minute, or prepare them separately, if desired.
1/2 cup Tomato Ginger Chutney
1/4 cup soy sauce
1 Tbsp brown sugar
2 cloves garlic, minced
1-3 tsp Asian hot sauce (e.g. sriracha), or to taste
3 lb bone-in pork shoulder
Combine the chutney, soy sauce, brown sugar, garlic, and hot sauce in a small bowl or jar and mix well.
Place the pork in the slow cooker and spoon or brush the sauce all over it. Pour any extra over the meat. Cook on Low for 6-8 hours, until the pork is falling apart when you stick a fork in it.