Char Siu Pork Roast

4.0 129
4 stars
(129)
Becky Luigart-Stayner
Recipe from Cooking Light

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 lower-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons honey
  • 2 teaspoons minced garlic
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon five-spice powder
  • 1 (2-pound) boneless pork shoulder (Boston butt), trimmed
  • 1/2 cup fat-free, lower-sodium chicken broth

Preparation

  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.
  2. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
  3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
  4. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Holly Rudin-Braschi, Grill Power,
March 2006

Nutritional Information

  • Calories: 227
  • Calories from fat: 38%
  • Fat: 9.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.6g
  • Carbohydrate: 12.7g
  • Fiber: 0.4g
  • Cholesterol: 73mg
  • Iron: 1.7mg
  • Sodium: 561mg
  • Calcium: 30mg