It ’ s the week before Christmas, and my to do list isn ’ t any shorter than last workweek. We have meetings, appointments, school stuff, Scout farce, and I ’ megabyte trying to figure out how to make it all function. Oh, and I still have to feed my guys and do laundry, but house clean may have to wait until following week. sol last week I made two of our favorite slow cooker recipes, which made my hungry guys glad and dinner planning a little easier for me. This one is a flick on taiwanese char siu, aka chinese barbecue, a democratic restaurant dish. The restaurant version is roasted or grilled, and this simplified interpretation from Cooking Light is done in the slow cooker. The salty-sweet relish is fantastic, and the fat kernel falls aside when I start shredding. We eat the shred pork barrel in boodle wraps with sesame green beans and brown rice on the side. One of the things I like about restaurant char siu is the crusted top, and it ’ s actually potential to get something close to that in a behind cooker. Make indisputable the pork shoulder has a dependable coat of the marinade on top of the meat when you start the slow cooker, and don ’ t brush any of it off or ladle on any of the sauce while cooking. It will stay put and thicken as it cooks, creating a delectable layer of char good. Michael loves those pieces and call dibs on them, but he ’ ll parcel with me.
Recipe Notes Gluten-free condiments that were once difficult to find are now on grocery store shelves. I have modified the ingredients to include gluten-free versions. I have made this with an 8-pound pork shoulder in a 6-quart slow cooker, and tripled the sauce ingredients. It worked well. I wrote the instructions based on how I make it. Cooking Light original instructions specify to marinate the meat in a large zip-top plastic bag in the refrigerator .
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Slow Cooker Char Siu Pork Roast
Adapted from Cooking Light.
Prep Time
10
mins
Cook Time
10
hrs
Total Time
10
hrs
10
mins
Servings:
8
servings
Calories:
207
kcal
Equipment
- little roll
- 4-quart slow cooker with a warm set
- boom fatness centrifuge
- 2-quart saucepan
Ingredients
Marinade
- ¼ cup gluten-free soy sauce
- ¼ cup gluten-free hoisin sauce
- 3 tablespoons catsup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated undress bracing ginger
- 1 teaspoon dark sesame oil
- ½ teaspoon five-spice gunpowder
The Rest
- 2 pounds boneless pork shoulder ( Boston cigarette ), trimmed
- ½ cup lower-sodium chicken broth ( ( I use Pacific Foods Organic Free Range Chicken Broth, Low Sodium. ) )
- iceberg lettuce leaves
Preparation
Marinade
-
Combine all the sauce ingredients in a small bowl, stirring well with a whisk.
Cook the Meat
-
Place the trimmed pork in the slow cooker, and pour the marinade over the top slowly, letting it drip down the sides. Leave a good coating of the marinade on top of the meat. Cover and turn on warm for 2 hours. Change heat to low and continue cooking for 8 more hours.
- Remove pork from dull cooker using a hardy slotted smooch and place it on a phonograph record. Cover with aluminum foil to keep warmly .
- If the sauce in the dull cooker has any extra fatten, skim it off or pour the sauce through a gravy/fat centrifuge. Transfer the extra sauce to a 2-quart saucepan and add the chicken broth. Cook over low heating system until the sauce thickens slightly, approximately 10 to 15 minutes. Shred the pork with 2 forks, and serve with the sauce .
Nutrition
Calories:
207
kcal
|
Carbohydrates:
13
g
|
Protein:
27
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
522
mg
|
Potassium:
484
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
29
IU
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
1
mg
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[ disclosure : I am a penis of the Cooking Light Bloggers ‘ Connection. ]
