Slow-Cooker Chinese Barbecued Pork

Slow-Cooker Chinese Barbecued Pork

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • teaspoons salt

  • teaspoons five-spice powder

  • ½

    teaspoon pepper

  • 1

    (5- to 6-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks

  • cup hoisin sauce

  • cup honey

  • ¼

    cup sugar

  • ¼

    cup soy sauce

  • ¼

    cup ketchup

  • 2

    tablespoons dry sherry

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon grated fresh ginger

  • 2

    garlic cloves, minced

Directions

1. Combine salt, 3/4 teaspoon five-spice powder, and pepper in bowl. Rub spice mixture all over pork and transfer to slow cooker. Cover and cook on low until pork is just tender, 5 to 6 hours. 2. When pork is nearly done, combine hoisin, honey, sugar, soy sauce, ketchup, sherry, oil, ginger, garlic, and remaining 3/4 teaspoon five-spice powder in bowl. Set wire rack inside aluminum foil–lined rimmed baking sheet. Pour 1 cup water into sheet. Adjust oven rack 4 inches from broiler element and heat broiler. 3. Using tongs, transfer pork from slow cooker to prepared wire rack in single layer. Brush pork with one-third of hoisin mixture and broil until lightly caramelized, 5 to 7 minutes. Flip pork, brush with half of remaining hoisin mixture, and broil until lightly caramelized on second side, 5 to 7 minutes. Brush pork with remaining hoisin mixture and broil until deep mahogany and crispy around edges, about 3 minutes. Transfer to carving board and let rest for 10 minutes. Slice crosswise into thin strips. Serve.


Nutrition

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