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.
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.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
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.
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.
We add a little 5-spice powder and chili flakes for kick and serve with an improvised slaw of bagged cole slaw with soy sauce, jalapeno, toasted sesame oil, rice wine vinegar and limes. You can also add a little hard cider as braising liquid. As far as cost - once you buy the ingredients once, you're set for a while. I got a 2.5lb. boneless pork shoulder for under $10. And I'll eat this for several days. So good, I've made it 4 times now.
Our family of 6 loves this recipe. I use a 5-6 lb. Boston Butt and prep the sauce as written in the recipe. There is plenty of sauce and I have enough meat for 2 meals (which is really hard to do for our family). The first night I serve the meat with jasmine rice and steamed snow peas. I strain the cooking juices and serve on the side. The second night, we have pork wraps with flour tortillas and broccoli slaw. This is the only pork dish my oldest daughter will eat. Just make sure and trim the meat well before cooking it - makes a huge difference in the final product.
This may have been answered in this stream but I have a question: The photo above shows a Pulled Pork type of consistency but if I google Char Siu recipes they indicate more of a glazed sliced pork loin. I see comments below stating they have changed the cut of pork. What is intended with this recipe and would changing the cut, change the style produced?
I make this about once a month but would make it more at the risk of my family getting tired of it. I'd rate the original recipe 5 stars but admit that over time I've adapted it a bit to make it easier. I skip the marinating time completely as I don't think it really needs it and just throw all the ingredients into the slow cooker. I use a pork roast instead of pork butt because it's easier to find a roast in a 2 lb size and it's A LOT less fat. With pork butt I usually spend a considerable amount of time trimming off the fat before, using a roast eliminates the need and makes it healthier without sacrificing flavor. I add a shot of bourbon to give the sauce an additional layer of depth but really it's good without it. I add the sauce back to the shredded meat and serve it "mu shu style" on flour tortillas with an asian slow on top, sautéed broccoli and steamed rice on the side. It is absolutely delicious!
I've made this twice and we've loved it both times (I love pretty much anything with Chinese 5-Spice in it). Last night I used the meat for tacos with some sauteed onions and bell pepper and topped with cilantro. My husband and my mom both said several times that they thought it was really good and my mom asked for the recipe. :) I whisked a couple of teaspoons of cornstarch into the chicken stock before adding that at the end so that the sauce would be thicker since we were having tacos. They were still pretty messy of course, but so delicious!
This is an extremely easy recipe to put together. I had cooked for a different recipe half of a four-pound roast, this was a good recipe to use for the second half. I just took about half an hour to prep, and my husband put it together in the crockpot the next morning. He was really happy with it.
This recipe was very tasty. I cook Asian occasionally, so I had all of the ingredients at the house. I really loved the flavor that went into the pork. Every bite had flavor, and the meat was very tender. I would highly recommend this recipe. I served it with some jasmine rice as mentioned by another reviewer. With the sauce on the meat and rice, the family could not get enough of it. I put some stir-fried veggies on the side and the meal was complete.
After spending several minutes looking for these ingredients in the grocery store and hours of cooking, we thought this dish was just average. The meat was tender enough but the flavors were not anything to write home about. The sauce seemed a little bland and maybe too sweet. Would not spend the money on this again.
First I used a Pork Sirloin Tip Roast. Then I substituted Sambal Obelek Ground Fresh Chili Paste instead of the ketchup. I left out the dark sesame oil and I did not marinate. It was juicy and tender with an amazing flavor. I made some slaw as a side dish. The leftovers were even better. I heated the leftover broth. Then I sliced the leftover pork into thin slices, dipped it in the heated leftover juice and placed on a hamburger roll. I then topped it with the leftover slaw and let the yummy begin.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!