Slow Cooker Char Siu Pork Roast

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....


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:

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.


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!