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barbecue pork
Char Siu (Chinese Barbecue) Pork
Appliance: Slow Cooker - 4 quarts and larger.
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This recipe is part of the Dim Sum (and Then Some) Collection
Char Siu (Chinese Barbecue) Pork
For the Marinade:
   1/4 cup lower-sodium soy sauce
   1/4 cup hoisin sauce
   3 tablespoons ketchup
   3 tablespoons honey
   3 cloves garlic, finely minced
   1 inch piece of fresh ginger, peeled and grated
   1 teaspoon sesame oil
   1/2 teaspoon five-spice powder
   2 pound boneless pork shoulder roast, fat trimmed

Place marinade ingredients in a large zipper top bag. Seal tightly and shake vigorously until well blended. Add pork to bag, turn to coat and reseal, squeezing out as much air as possible. Marinate in refrigerator at least 4 hours and up to 12 hours, turning occasionally.

Place pork and marinade in the crock or inner bowl of your slow cooker. Cover and cook on Low until internal temperature reaches 155 to 160 degrees(F), 5-7 hours.

Remove pork from slow cooker. If serving right away, tent with aluminum foil to keep warm and allow to rest 10 minutes before carving; otherwise, allow pork to cool on a rack while you skim the sauce. Skim as much fat as possible from sauce remaining in slow cooker and spoon over pork.

Slice pork very thinly against the grain and serve, or chill unsliced pork and sauce and store in the refrigerator. Use within 4 days.

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