- 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
- 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.
Reviews forSlow Cooker Char Siu Pork
"This was great! I marinated mine overnight, then after shredding I added some drained pineapple tidbits and diced red pepper, served over basmati rice. Everyone loved it."
"This had nice flavor, especially in leftovers. I didn't have time to marinate it overnight but it was still find to just marinate for an hour or two."
"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."
"This was ok, the flavors were much better the next day."