- 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
- calories 227
- caloriesfromfat 38 %
- fat 9.5 g
- satfat 3.1 g
- monofat 3.9 g
- polyfat 1.1 g
- protein 21.6 g
- carbohydrate 12.7 g
- fiber 0.4 g
- cholesterol 73 mg
- iron 1.7 mg
- sodium 561 mg
- calcium 30 mg
How to Make It
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.
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