While cooking pork in the slow cooker may not yield the crusty ends you'd get making a traditional Chinese roast pork recipe, the flavor more than makes up for it. It's worth heading to your local Asian market for dark soy sauce for this recipe (or order it online)--it's thicker than regular and less salty, with a touch of sweetness. You can make a substitute by combining regular soy sauce with a bit of molasses.

Breana Killeen
Source: EatingWell Magazine, September/October 2016


Recipe Summary

4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine water, honey, plum sauce, rice wine (or sherry), dark and reduced-sodium soy sauces, oil, five-spice powder, scallions, ginger and garlic in a 5- to 6-quart slow cooker. Add pork and turn a couple times to coat with the sauce. Cover and cook on High for 4 hours or Low for 8 hours.

  • Remove the pork to a cutting board. Very carefully transfer the liquid in the slow cooker to a large measuring cup. Let stand 10 minutes, then skim off the fat. Pour the defatted liquid through a fine sieve into a large skillet. Bring to a boil over high heat and boil until the liquid is starting to look syrupy, 12 to 15 minutes.

  • Shred or slice the pork and serve with the sauce and more scallions and sesame seeds, if desired.


Make Ahead Tip: Refrigerate for up to 3 days.

Equipment: 5- to 6-quart slow cooker

Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.

Nutrition Facts

166 calories; protein 17.5g 35% DV; carbohydrates 7.5g 2% DV; dietary fiber 0.3g 1% DV; sugars 4.2g; fat 6.6g 10% DV; saturated fat 2g 10% DV; cholesterol 54mg 18% DV; vitamin a iu 61.5IU 1% DV; vitamin c 1.5mg 3% DV; folate 4.3mcg 1% DV; calcium 22.1mg 2% DV; iron 1.5mg 8% DV; magnesium 23.4mg 8% DV; potassium 346.5mg 10% DV; sodium 423.4mg 17% DV; thiamin 0.5mg 51% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I'm not a fan of pork but it's my husbands favorite meat. We loved it and so did our two children. I had to buy ingredients that I have never cooked with but they were all easy to find at the supermarket except the Shao Hsing rice wine. We purchased a cheap saki instead from our local liquor store. When I boiled down the excess liquid to make the sauce I added 2 tablespoons of extra honey just because we like our sauces a little sweeter. Read More
Rating: 5 stars
We loved it. I forgot to start it in the morning so I prepared it in my Instant pot pressure cooker. I cut the pork into bite sized pieces and gently sauteed them in vegetable oil. I deglazed with the rice wine and added the remaining ingredients put the pork back in the pot and cooked it for 18 minutes. Delicious! Whole family loved it. Read More