Char Siu Pork Lettuce Cups
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun, on a lettuce cup or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
Total TimePrep: 25 min. + marinating Cook: 5 hours
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 4 garlic cloves, minced
- 4 teaspoons minced fresh gingerroot
- 1 teaspoon Chinese five-spice powder
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1/2 cup chicken broth
- 32 Bibb lettuce leaves
- Shredded carrots, sliced green onions, shredded red cabbage and toasted sesame seeds, optional
- Combine first seven ingredients; pour into a large resealable plastic bag. Add pork; turn to coat. Refrigerate overnight.
- Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices; stir in chicken broth. Thicken if desired. Return pork to slow cooker and heat through. Serve pork in lettuce leaf and garnish with desired toppings.
Tip: Try this on a bun instead of the lettuce leaves.
Nutrition Facts1 lettuce cup: 99 calories, 4g fat (2g saturated fat), 26mg cholesterol, 245mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 8g protein.
Originally published as Slow Cooker Char Siu Pork in Slow Cooker Meals Bookazine 2018
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