I have been a member of the Cooking Light message board for more than 9 years. Over the years I have also been reading their magazine. I have read about this recipe, on the board, and knew I had to try it. This asian version is quite different from my pork roast. We enjoyed the flavors, for a change. I served this roast with mashed potatoes, glazed carrots & a salad.
With the leftovers I shredded the roast and I made sandwiches. They were so good. You can even freeze the shredded meat and enjoy a sandwich later.
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
1- 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.
2- Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
3- Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
4- 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.
Note: Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.
Adapted from Cooking Light