slow-cooker teriyaki pork

okay, by now we all realise that i love to cook and that i should have been food blogging long ago. it's just too much fun. this recipe, however, has not been mastered by me but by my fabulous husband who is often handed recipes that involve the preparation and cooking of raw meats. yes, i'm that girl :). we've tried the recipe several times now, and we're equally delighted every time, which is confirmed by lots of "MMM" sounds floating around the room :P. super simple and easy. we usually serve it with crispy potato wedges or whole grain basmati rice and a salad. last night, though, i made some super yummy zucchini chips on the fly :D.  ENJOY!

serves 4-6 
INGREDIENTS (measurements in English and Swedish):

• 2 tbsp/msk olive oil
• 2 lbs/1 kg pork loin (the cheaper and fatter the cut, the better, actually. think BBQ)
• 1/2 c/1 dl teriyaki sauce
• 1/4 c/0,5 dl brown sugar (farinsocker)
• 1 c/2,5 dl chicken broth (kycklingbuljong)
• 4 cloves garlic, chopped
• 3 fresh red chile peppers, finely chopped
• 1 small onion, chopped
• pinch/nypa black pepper

DIRECTONS

1. Heat the olive oil in a skillet over medium-high heat. Brown pork on all sides, which, depending on the cut of meat you use, should take 5-10 mins. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a small bowl.

2. If you're a) using a large cast iron pot (like a LeCrueset), you can brown the pork and then add in the teriyaki mix, chiles, onion, and pepper at this point. Otherwise, b) transfer all ingredients to your slow-cooker. 

3. a) Put the pot in the oven at 165 C/325 F, and let bake a few hours; turn 2-3 times to ensure even doneness. When the pork falls into pieces, it's done :). b) Cook on High in the slow-cooker for about 4 hours. 

Sadly, I don't have a picture of this culinary delight to share, but if you just imagine the best BBQ you've ever had and how it looked, this is better :P.