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3 Ratings
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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.

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

3 oz. pork & 1 1/2 Tbsp. sauce
166 calories; protein 17.5g; carbohydrates 7.5g; dietary fiber 0.3g; sugars 4.2g; fat 6.6g; saturated fat 2g; cholesterol 54mg; vitamin a iu 61.5IU; vitamin c 1.5mg; folate 4.3mcg; calcium 22.1mg; iron 1.5mg; magnesium 23.4mg; potassium 346.5mg; sodium 423.4mg; thiamin 0.5mg.

1/2 other carbohydrate, 2 1/2 lean meat, 1/2 fat