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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow-cooker for an extra tender, juicy, and stress-free meal. 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. Ingredients:
1/4 cup lower-sodium soy sauce |
1/4 cup hoisin sauce |
3 tablespoons ketchup |
3 tablespoons honey |
2 teaspoons minced garlic |
2 teaspoons grated peeled fresh ginger |
1 teaspoon dark sesame oil |
1/2 teaspoon five-spice powder |
1 (2-pound) boneless pork shoulder (boston butt), trimmed |
1/2 cup fat-free, lower-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.
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