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
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
Directions
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
Oh, Helene- this soounds amazing!Ilove all those flavors, and a crock-pot recipe to boot, how terrific!! I am bookmarking this to try!!
ReplyDeleteI have heard so much about slow cooker. I don't have one.
ReplyDeleteI love the idea about freezing the left onvers for another time.
Sorry to hear about you friend in you last post.
The recipes sound very interesting. I just have a question, what kind of ketchup do you use? Every brand here in the States seem to have High Fructose Corn Syrup and I stopped buying it a couple of months ago. I'd love to try this recipe :)
ReplyDeleteThis is such a good, good thing. You could shread this and pop it into wontons or eggroll wrappers too. Mmmmm.
ReplyDeleteI can see why you made this! All those flavors combined together sound heavenly. I can bet your house smelled amazing while it was cooking away.
ReplyDeleteWhat a delicious meal Helene. I'd love to have sandwich with left over meat like this. I think it always tastes better the second day.
ReplyDeleteCheers,
elra
This pork roast looks really good! Wonderful meal and sounds delicious for sandwiches too!
ReplyDeleteI made this recipe about 6 months ago and loved it. I am always looking for good crockpot recipes. My end product looked very different from yours though! I have no idea why :)
ReplyDeleteThis looks delicious. My husband claims he doesn't like pork, so I never make it! I might need to do some convincing. :)
ReplyDeleteWhat a delicious combination of flavors. I definitely need to do something different with my usual pork roasts so I may have to give this one a try. Your carrots look amazing as well. So yummy.
ReplyDeleteI love cooking light - this looks like a delicious pork roast.
ReplyDeletejust dropped by to say a Hi Helene..:)I dont eat pork..So cant say much about this..:)
ReplyDeleteHave a great week ahead..:)
It looks perfectly tender and delicious! Hope all is well with you.
ReplyDeleteOh this sounds like a great recipe to try! I don't make pork roast often (not sure I really know how!)...I like your idea of freezing the shredded meat for sandwiches later!
ReplyDeleteBeautiful flavours in there Helene & even better that it offers left-over fun for the next day! How YUM!! xoxoxo
ReplyDeleteI love slow cooked meat and with an Asian twist...YUM! I so wanna try this out!
ReplyDeleteCan you believe that someone would steal a crockpot?????Well mine is gone!!! I am trying this in a cooking bag, I think it will work well!!!
ReplyDeleteThis pork roast sounds really tasty! I love it !
ReplyDeleteCheers,
Miette
your piggy is so beautiful, i think chicken should become "the other white meat" and pork should be #1! :)
ReplyDeleteI am a major crock pot fan! I must use mine at least once a week. This looks delicious, and just the idea of the leftover sandwiches is enough convincing for me!
ReplyDeleteSurely delicious! A great way to eat light...
ReplyDeleteCheers,
Rosa
That looks REALLY yummy!
ReplyDeleteOh my... it really looks delicious!
ReplyDeletei've never heard of a slow-cooker char siu roast. sounds fabulous! It's be good in wraps, too.
ReplyDeleteThis looks really delicious! I love the Asian twist. I must try this one!
ReplyDeleteLooks perfectly cookied, a great comforting Sunday meal.
ReplyDeleteHelene this looks delicious - I recently traded in my slow cooker for a pressure cooker as I clearly don't have your patience :)
ReplyDeleteThanks, as always, for visiting Helene!
ReplyDeleteSounds like a perfect Sunday dinner.
ReplyDeleteThat looks lovely! I'm gonna check out the cooking light website as well. Never heard of them, but then it's hard to keep up with all the great sites out there..:)
ReplyDeleteVery nice. It's been a while since I"ve looked at a Cooking Light. I like what duo dishes suggested...shredding for eggrolls.
ReplyDeleteI love pork , mainly with this Asian touch, loks delicious
ReplyDeleteBeautiful! Not only do you have the bonus of extra time with the slow cooker, but I love the different leftovers you can create with a roast like this!
ReplyDeleteOh yeah! Think of the sandwiches!
ReplyDeleteThis looks so delicious! Beautiful photo as well!
ReplyDeleteThanks for the blog compliment. I hired the Blog Fairy. Doing that was well beyond my skills with html so it was a relief to hand the project off to someone else and have it turn out so well.
ReplyDeleteCooking Light is still my favourite magazine after all these years:D
ReplyDeleteHI Helen, glad you like Cha Siu, it's one of the popular Cantonese food in Hong Kong, your slow cook style makes it even more healthy : )
ReplyDeleteBeautiful picture too!! I love this dish!! MMMMMM.........& congrats on your 3 latest awards!!
ReplyDeleteI love the flavour of char sui - delish!
ReplyDeleteMy grandfather made something similar!
ReplyDeleteThis looks really lovely! I do not eat pork, but I wonder if you can make the same with beef? We got a slow cooker for our wedding but I have been so far at a loss for how to use it.
ReplyDeleteAh oui totalement différent de ce que je fais, je vais essayer très tentant...
ReplyDeletePork roast sandwiches are the best! Recipe bookmarked :)
ReplyDeleteThis sounds wonderful Hélène, now to find an affordable crockpot here in Europe...
ReplyDeleteGuess I have to get one slow cooker..Heard so much about it..:)
ReplyDeletethe pork looks tender n yum..:)
Thanks! I'm just getting back into eating meat and I've got my eye open for the healthier recipes. This looks great!
ReplyDeleteOh, yum! You had me at "Char siu!" :)
ReplyDeleteThat looks good. I have been char siu.
ReplyDeleteC'est appétissant ! Je me lance ce week end. Sûr que les sandwiches de dimanche auront un goût délicieux !
ReplyDeleteBises
Hélène
Helene, you made Char Siu pork look (and no doubt taste) even better than any Chinese preparation of it! I need to try your version in my pork buns! Lovely job!
ReplyDeleteThe texture on that roast looks fantastic.
ReplyDeleteI love slow-cooker meats.
ReplyDelete