Slow Cooker Char Siu Pork Roast

There's nothing better on a cold day than preparing dinner early and slow cooking our meal with my crock pot, filling the house with all kinds of wonderfully fragrant aromas and tempting the family's palette for hours on end.  It was well worth the wait too.



In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. I served this with long-grain white rice and a stir-fried medley of red and yellow bell peppers, carrots and snow peas.  This will make excellent leftover brisket-style tacos or pulled pork sandwiches, perfect for a day full of football.

1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3/8 cup ketchup
3/8 cup honey
4 tsp minced garlic
4 tsp grated peeled fresh ginger
2 tsp dark sesame oil
1 tsp five-spice powder
2 - 4 lbs  boneless Boston butt pork roast or pork shoulder roast, trimmed
1 cup low-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 a 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 over white rice.