Slow Cooker Char Siu Pork Roast

Slow Cooker Char Siu Pork RoastServing the same dinners week after week can get very monotonous, but what if you don’t have a lot of time to put something together after work. I don’t even want to think about how many frozen dinners I have served for that very reason. But if you’ve got a crock pot, there are dozens of recipes that can be put in the crock pot the evening before or first thing in the morning, ready to plug in and go. So, how about some Chinese barbeque tonight? Sounds yummy, doesn’t it?

Let’s Get to It!

In a medium bowl whisk together 1/4 cup of low sodium soy sauce, 1/4 cup of hoisin sauce, 3 tablespoons of ketchup, 3tablespoons of honey, 2 teaspoons of minced garlic, 2 teaspoons of peeled and grated gingerroot, 1teaspoon of dark sesame oil, and 1/2 teaspoon of five-spice powder (which can be found in the Asian section of the grocery store).

Place the marinade in a large zipper-seal bag with 2lbs of pork shoulder and marinate for two hours. To speed up the marinating process, place the pork and other ingredients in a vacuum-seal container, vacuum out the air which will pull the marinade thought the meat, and set aside for 30 minutes. Cook in your slow cooker for 8 hours on low; then remove the meat and shred with 2 forks.

Thicken the sauce by heating the liquid to boiling in a saucepan; then adding some cornstarch or flour, stir until thickened. Return the sauce and meat to your crock pot and switching the heat to warm. This makes a great dinner when paired up with sticky rice and stir fry veggies.

An Alternative Char Siu

This is a great weekend dish when you can spend a bit more time in the kitchen, or cook and refrigerate or freeze so that it’s ready to heat and eat.

Spray the crock pot with cooking spray or use a crock pot liner. In a medium pan over low heat combine 4 tbsp of honey, 4 tbsp of maltose, 4 tbsp of hoisin sauce, 4 tbsp of soy sauce, 3 tbsp Chinese of rose wine, 1 tsp of sesame oil, 1 tsp of freshly minced ginger or ground ginger powder, 1 tsp of five-spice powder, and 1 tsp of white pepper powder. This is your sauce.

Set aside and season 2 ½ to 3 lbs of pork butt/shoulder with 2 tsp of salt and 2 tsp of black pepper and sear the pork in a skillet on the stove with a little oil over medium-high heat until the sides are brown.

Add ½ of the sauce to the skillet and coat the roast. Layer the rings of one medium onion in the bottom of the crock pot and place the meat on top; then pour the rest of the sauce plus the sauce left in the skillet over the top of the meat.

Cook on high for four hours, turning once. Spoon more sauce over the top of the meat and allow the meat to finish cooking. After four hours, remove the meat and either chop or shred, then return to the cooker and mix with the sauce left in the pot. You can serve this with or without toasted buns and pickles. This is guaranteed to be a family favorite.

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