Hey Babies...I'm Back...It's been a few days hasn't it...
This is a Chinese version of barbecue, this moist, tender pork roast pairs well with rice and stir-fried vegetables such as snow peas, baby corn, and water chestnuts.
It's made with a Boston butt pork roast (sometimes labeled pork shoulder roast), an inexpensive, tough cut that cooks to tender perfection over the long, slow cook time.
A sweet and salty marinade of soy sauce, hoisin sauce, honey, and Chinese five-spice powder reduces into a rich sauce that coats the fork-tender pork. For a fun departure from tradition, try making fusion tacos by stuffing the shredded pork in corn tortillas with crunchy cabbage.
So check this recipe out....
1/4 cup lower-sodium soy sauce
Add pork to bag; seal.
Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker.
Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
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.
Ummmmmm, Enjoy! Eat Well My Friends!