Slow Cooker Char Siu Pork Roast

By Addie

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 low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Details

Preparation time 135mins
Cooking time 255mins
Adapted from keyingredient.com

Preparation

Step 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.

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.
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REVIEWS:

This was the best recipe I've tried from Cooking Light yet (25+ recipes so far). The only changes were that I didn't marinade and didn't used the chicken stock. Served moist as is. No burnt flavor like others found. Flavors were terrific.

So delicious! Changes I made: used 2 lbs of pork tenderloin instead of the fatty Boston butt and did not marinate at all (didn't find that it needed it). The best part was I could shred some of meat and set aside for my young anti-sauce sons, then put the rest in the yummy sauce for my husband and me. I LOVE the idea of serving with flour tortillas for wrapping and broccoli slaw..will try that next time. Oh, and I cooked actually for LONGER than the full 8 hours and found the meat to be nicely charred on the outside but wonderfully tender on the inside..just the way we like it. Make sure you cook it on LOW.

Made to recipe using crockpot except used bottled ginger and pork loin (it was on sale). Incredibly easy and flavorful. Great as part of make-ahead Asian buffet. Highly recommend.

This was easy and fantastic. Double the sauce ingredients (and add some extra garlic) and you won't regret it, especially when you heat up the leftovers the next night. My only problem was that everyone loved it so much, there were hardly any leftovers! (Memo to self, next time, buy bigger butt!)

Delicious! I cooked it for 6 hours instead of 8 and it was perfect. Will make again!

Fantastic recipe! The pork turned out really tender, and the sauce was spicy and sweet, just the way we like it. This is a new family favorite.

Totally Loved It... Not much more to say than that!!! Put it over Jasmine Rice... followed recipe as is... delicious.

Had 28 oz. left over pork in the freezer. I thawed my pork and threw it in the marinade overnight. As it turned out, we couldn't make it the next day due to other plans, so it stayed in the marinade for another 18 hours. Put it in the Crockpot at 10 that night, it was ready at 6 AM the next day. Worked out great! This is my second go-round with this dish and I think it is quite delicious. Very easy to make, and easy on the budget which I appreciate these days. I served it with white rice and steamed broccoli. This will make my rotation for sure. For our palate we'd like more spice, so I serve it with sriracha hot sauce.

This is one of the best slow cooker recipes I've ever had. It was delicious and very tender and moist. It also shredded very easily. I used a 4lb roast so I doubled the marinade and marinated it overnight. I cooked it on low for 9 hours. I actually forgot about the broth at the end and probably would.

I never buy fatty cuts of meat and I must say after reading the reviews was leery about buying the fatty hunk of pork butt, however, I did and I'm glad, I think it kept it super moist. You pull it once it is done cooking so I just used my fingers and made sure that I got all of the fat off. It was moist and falling apart. Also, I had a 4 lb roast so doubled the marinade recipe and extended the cooking time. I wouldn't worry about the previous comment on marinades, I cooked this from 7:30 AM till 7:30 PM, I don't think any bacteria could have survived. I put the sauce into a fat separator and discarded the fat and then added the meat back into the sauce when I was done pulling it and cooked it on low for another 30 min or so. Will add to our rotation.

For a crock pot recipe this is terrific, but don't expect the same results as you get from the traditional Char Siu. I mixed half of the sauce (unthickened) into the pork and the other half I thickened and added to each individual serving. I will certainly add this to my Crockpot file.

Really good! We will have again. This was a very easy workday dinner. We served it with Korean rice, mandoo and kimchi. It would make a good sandwich on a crusty roll too. It's so versatile, you could add onions or red pepper flakes or any thing you wanted. Thanks for a keeper!

This was very good - nice and tender and very flavorful. Next time, I'll thicken the juices as you suggested. I'll also season the pork well with salt and pepper. We'll look forward to enjoying this again!

This sauce is just outstanding!!

I made this for dinner last night and my hubby is still talking about it. It was great, easy to make and I had all the ingredients on hand. The pork was very flavoursome and easy to prepare. Using a slow cooker is great, especially on busy day. I used my steamer to cook the rice while we were working in the garden and made some stir fried veggies in the wok, great food so quick. Will definately make that again. DH said it should have at least 6 stars, thanks for sharing.