Slow Cooker Char Siu Pork Recipe

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Slow Cooker Char Siu Pork Recipe
Slow Cooker Char Siu Pork Recipe photo by Taste of Home
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Slow Cooker Char Siu Pork Recipe

Read Reviews
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Publisher Photo
I based this juicy pork on Asian influence in Hawaii. It’s tasty as is, in a bun, or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 5 hours

Ingredients

  • 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
  • Fresh cilantro leaves

Directions

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. Return pork to slow cooker and heat through. Top with fresh cilantro. Yield: 8 servings.

Test Kitchen Tips
  • You can freeze large pieces of unpeeled gingerroot in a ziptop bag. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.
  • Char Siu (pronounced chā shoo) was traditionally made throughout China by hanging strips of pork onto forks and roasting over a low fire. If you wish to re-create that open-fire flavor, try adding 1-2 teaspoons of liquid smoke to the cooking liquid.
  • Originally published as Slow Cooker Char Siu Pork in Taste of Home September/October 2017

    Nutritional Facts

    4 ounces cooked pork: 392 calories, 18g fat (6g saturated fat), 102mg cholesterol, 981mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 31g protein.

    • 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
    • Fresh cilantro leaves
    1. Combine first seven ingredients; pour into a large resealable plastic bag. Add pork; turn to coat. Refrigerate overnight.
    2. 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. Return pork to slow cooker and heat through. Top with fresh cilantro. Yield: 8 servings.

    Test Kitchen Tips
  • You can freeze large pieces of unpeeled gingerroot in a ziptop bag. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.
  • Char Siu (pronounced chā shoo) was traditionally made throughout China by hanging strips of pork onto forks and roasting over a low fire. If you wish to re-create that open-fire flavor, try adding 1-2 teaspoons of liquid smoke to the cooking liquid.
  • Originally published as Slow Cooker Char Siu Pork in Taste of Home September/October 2017

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    Reviews forSlow Cooker Char Siu Pork

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    MY REVIEW
    AllisonO User ID: 7446023 274801
    Reviewed Oct. 2, 2017

    "This is a really good crockpot meal with a very unique - in a great way! - flavor. We didn't marinate it overnight, but rather I just poured half the mixture into the bottom of the crockpot, placed the meat on top, and then poured the remaining mixture over the meat. It turned out fine. It wasn't dry at all and the flavors were balanced, they weren't overwhelming. It smelled AMAZING while it cooked--a nice sweet/spicy scent.

    We shredded the meat and made sandwiches and I served the liquid alongside to make a sort of French Dip-style sandwich. I think I would try thickening the sauce and pouring that over the meat and rice, if I was serving it that way."

    MY REVIEW
    danid User ID: 5870512 274481
    Reviewed Sep. 25, 2017

    "This was ok, the flavors were much better the next day."

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