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Slow-Cooker Char Siu Pork

The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
  • Total Time
    Prep: 25 min. + marinating Cook: 5 hours
  • Makes
    8 servings

Ingredients

  • 1/2 cup honey
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 4 garlic cloves, minced
  • 4 teaspoons minced fresh gingerroot
  • 1 teaspoon Chinese five-spice powder
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1/2 cup chicken broth
  • Fresh cilantro leaves

Directions

  • Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight.
  • Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.

Test Kitchen tips
  • Five-spice powder is primarily used in Chinese cuisine and is a mixture of spices, including star anise, cinnamon and cloves. Look for it in the spice aisle of your grocery store.
  • You can freeze large pieces of unpeeled gingerroot in a zip-top bag. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.
  • Nutrition Facts
    4 ounces cooked pork: 392 calories, 18g fat (6g saturated fat), 102mg cholesterol, 981mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 31g protein.

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