Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot! I know. It's Friday night. All you want to do is change into sweats and order take-out. Except it's bikini season in like 2 months. So let's save the

INGREDIENTS:

• 2 pounds boneless pork shoulder
• 3 cups broccoli florets
• 2 carrots, julienned
• 2 stalks celery, diced
• 1 cup snow peas
• 1 (5-ounce) can sliced water chestnuts, drained
• 1 pound spaghetti
• FOR THE SAUCE
• 1/3 cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 2 tablespoon brown sugar, packed
• 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste
• 1 tablespoon oyster sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil

DIRECTIONS:

1. LINE a slow cooker with a Reynolds� Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
3. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.