Thursday, September 8, 2011

Slow Cooker Char Siu Pork Roast


  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons honey
  • 2 teaspoons bottled minced garlic
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon five-spice powder
  • 2 pounds boneless Boston butt pork roast, trimmed
  • 1/2 cup fat-free, less-sodium chicken broth


  • Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
  • Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
  • Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
  • Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
From frozen: thaw completely in refrigerator; cook as directed.

Two notes: I accidentally forgot to put the Hoisin sauce in...oops! Also, I added the chicken broth to the marinade instead of packaging it separately...again, oops! Pregnancy brain at work I'm afraid :)

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