Ingredients
- Better than restaurant quality. Easy prep. Went great with white rice and asparagus. Recipe from Cook's Country.
- 1 1/2 tsp salt
- 1 1/2 tsp five spice powder
- 1/2 tsp pepper
- 1 (5-6 lb.) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks
- 1/3 cup hoisin
- 1/3 cup honey
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp dry sherry
- 1 tbsp sesame oil
- 1 tbsp fresh grated ginger
- 2 garlic cloves, minced
Preparation
Step 1
1. Combine salt, 3/4 tsp five spice, and pepper in bowl. Rub mixture all over pork and put pork in slow cooker. Cook on low 6 hours.
2. When pork is nearly done, combine hoisin, honey, sugar, soy sauce, ketchup, sherry, oil, ginger, garlic, and remaining 3/4 tsp five spice 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. Transfer pork to prepared baking sheet. Bush pork with one third of sauce and broil 5 minutes. Flip pork, brush with another third of sauce, and broil another 5 minutes. Brush pork with remaining sauce and broil 3 more minutes. Transfer to carving board and let rest 10 minutes. Slice crosswise into thin strips and serve.