3 lbs boneless pork roast, cubed
3 tsp cooking oil
12 garlic cloves
2 bay leaves
2 tsp pink peppercorns
8 oz. apple cider vinegar
3 Tbsp soy sauce
8 C white rice, cooked
Add cooking oil to a skillet and work in batches to brown pork cubes.
Remove pork from pan and add to crock pot, leaving the oil in the pan.
Smash the garlic cloves.
Wrap garlic, bay leaves, and peppercorns in cheesecloth.
Use cooking twine to tie the spice bag and add it to the crock pot.
Heat the oil in the skillet and add the vinegar and soy sauce to deglaze the pan.
Pour the mixture over the pork in the crock pot.
Cook on high for 4 hours, or on low for 8 hours.
Serve over rice.