We did not like this recipe. The pork was very tender, but the taste was not good.
Easy and delicious, my favorite combo!
I was very pleased with the results of this recipe. We've lived in Hawaii and have had Char Siu pork many times. The Char Siu we remember was redder and sweeter. This was very close and was very good, but hubby and I both wanted something closer to what we remember. I'll definitely be coming back to this recipe again, however, and maybe trying some adjustments (more hoisin perhaps). I haven't ruled out the possibility that the packaged hoisin sauce I bought wasn't 'authentic'. So I may need to look for hoisin recipes or another source for the bottled hoisin.
oh my goodness, this dish will knock your socks off. it is so good, so very tender you only need a fork and very flavorful. will be making it again this weekend.
Delicious! I cooked it for 6 hours instead of 8 and it was perfect. Will make again!
Made to recipe using crockpot except used bottled ginger and pork loin (it was on sale). Incredibly easy and flavorful. Great as part of make-ahead Asian buffet. Highly recommend.
Fantastic recipe! The pork turned out really tender, and the sauce was spicy and sweet, just the way we like it. This is a new family favorite.
I made a couple of changes to this recipe. I used a pork loin and didn't have the problem with excess fat - none at all, actually. I also used 1 t. of dried ginger rather than fresh. I did not marinate this and it didn't lack flavor at all. Served over rice but could be shredded and served on fresh roll just as easily. A very good slow cooker recipe!
Excellent recipe. I did not use a slow cooker or marinate though... didn't start early enough in the day. So I just put it all together in a roast pan and put it in the oven at 350º. I added the broth to the pan when done,heated it up and returned the shredded pork in to mix it all up. Very very good. Was great in sandwiches the next day too. Will definitely make again.
This was so fatty and greasy...ugh! I bought the butt pork roast at Whole Foods, hoping to get a quality piece of meat. There is just too much fat to cut around and it makes the sauce so greasy. I wish I would have read the reviews before making this. The flavor is great, but I would never make this with the same cut of meat again. I would try again, but ONLY with a pork loin and cook it for less time.
This was easy to make and delicious, although I would say six servings is more realistic, by the time you trim the fat well. I cooked it seven hours and it just had a bit of char on one end, which actually gives it more of a barbecue feel. I took the advice of others reviewers and reduced the sauce on the stove, adding some cornstarch mixed with a little broth. If you like spicy, sriracha is an excellent addition. Served with rice and baby bok choy.
Delicious! Followed the recipe except for my butcher recommended a pork shoulder. My family loved this recipe. We stir-fried some veggies and then spooned the marinade over the pork and the veggies. Will definitely make again and will share this recipe with my friends!
This is one of our favorite winter recipes. I make it at least twice a month, and use the leftovers for lunches. It's so easy, and even my picky daughter loves it. We serve it with rice and various stir-fried veggies -- bok choy, snowpeas, sprouts, baby corn and water chestnuts.
easy to prepare, simple to cook and delicious. I served with rice and Asian vegetables,
This is one of the very best slow cooker recipes I have made. It's even better the next day.
This is one of the best slow cooker recipes I've ever had. It was delicious and very tender and moist. It also shredded very easily. I used a 4lb roast so I doubled the marinade and marinated it overnight. I cooked it on low for 9 hours. I actually forgot about the broth at the end and probably would
Totally Loved It... Not much more to say than that!!! Put it over Jasmine Rice... followed recipe as is... delicious
This is amazing! I made it with a 2lb beef roast instead. The flavor is so great and it just falls apart. Its one of our favorites!
This was the best recipe I've tried from Cooking Light yet (25+ recipes so far). The only changes were that I didn't marinade and didn't used the chicken stock. Served moist as is. No burnt flavor like others found. Flavors were terrific.
So delicious! Changes I made: used 2 lbs of pork tenderloin instead of the fatty Boston butt and did not marinate at all (didn't find that it needed it). The best part was I could shred some of meat and set aside for my young anti-sauce sons, then put the rest in the yummy sauce for my husband and me. I LOVE the idea of serving with flour tortillas for wrapping and broccoli slaw..will try that next time. Oh, and I cooked actually for LONGER than the full 8 hours and found the meat to be nicely charred on the outside but wonderfully tender on the inside..just the way we like it. Make sure you cook it on LOW.