Slow Cooker Char Siu Pork Roast

Ingredients

• 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

Preparation

• 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 :)