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Slow-Cooker Char Siu Pork

The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
  • Total Time
    Prep: 25 min. + marinating Cook: 5 hours
  • Makes
    8 servings


  • 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 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, 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 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.

Test Kitchen tips
  • Five-spice powder is primarily used in Chinese cuisine and is a mixture of spices, including star anise, cinnamon and cloves. Look for it in the spice aisle of your grocery store.
  • You can freeze large pieces of unpeeled gingerroot in a zip-top 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.
  • Nutrition Facts
    4 ounces cooked pork: 392 calories, 18g fat (6g saturated fat), 102mg cholesterol, 981mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 31g protein.

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    Average Rating:
    • Cathy
      Oct 22, 2019


    • Remenec
      Nov 17, 2018

      I loved the spices, especially the ginger root. This pork recipe tasted so good with fresh cilantro on top. We shedded the pork and served it on rolls. Our family loved it! I'll definitely make this recipe again

    • sstetzel
      Feb 1, 2018

      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.

    • curlylis85
      Nov 20, 2017

      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.

    • AllisonO
      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.

    • danid
      Sep 25, 2017

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