Slow Cooker Char Siu Pork Roast
Adapted from Cooking Light.
Servings 8 servings
Calories 207kcal
Equipment
- small bowl
- 4-quart slow cooker with a warm setting
- gravy fat separator
- 2-quart saucepan
Ingredients
Marinade
- ¼ cup gluten-free soy sauce
- ¼ cup gluten-free hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- ½ teaspoon five-spice powder
The Rest
- 2 pounds boneless pork shoulder (Boston butt), trimmed
- ½ cup lower-sodium chicken broth (I use Pacific Foods Organic Free Range Chicken Broth, Low Sodium.)
- iceberg lettuce leaves
Instructions
Marinade
- Combine all the sauce ingredients in a small bowl, stirring well with a whisk.
Cook the Meat
- Place the trimmed pork in the slow cooker, and pour the marinade over the top slowly, letting it drip down the sides. Leave a good coating of the marinade on top of the meat. Cover and turn on warm for 2 hours. Change heat to low and continue cooking for 8 more hours.
- Remove pork from slow cooker using a sturdy slotted spoon and place it on a platter. Cover with aluminum foil to keep warm.
- If the sauce in the slow cooker has any extra fat, skim it off or pour the sauce through a gravy/fat separator. Transfer the extra sauce to a 2-quart saucepan and add the chicken broth. Cook over low heat until the sauce thickens slightly, about 10 to 15 minutes. Shred the pork with 2 forks, and serve with the sauce.
Nutrition
Calories: 207kcal | Carbohydrates: 13g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 522mg | Potassium: 484mg | Fiber: 1g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg