Name: Slow-Cooker Char Siu Pork
Cook time: 30 min
Total time: 270 min
Ingredients: 0.5 cup water; 2 tablespoons honey; 2 tablespoons plum sauce; 2 tablespoons Shao Hsing rice wine or dry sherry (see Tip); 2 tablespoons dark soy sauce; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon toasted (dark) sesame oil; 0.75 teaspoon five-spice powder; 4 scallions, cut into 1-inch pieces, plus more for serving; 1 tablespoon grated fresh ginger; 3 cloves garlic, grated; 4 pounds boneless pork shoulder (Boston butt), trimmed; Sesame seeds for garnish

Slow-Cooker Char Siu Pork

3.7

(3)

3 Reviews

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 Lai Killeen, M.P.H., RD

Updated on November 12, 2016

Cook Time:

30 mins

Additional Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

Yield:

10 servings

Nutrition Profile:

Low-Calorie Low Carbohydrate Dairy-Free Egg Free Nut-Free

Jump to Nutrition Facts

Ingredients

½ cup water
2 tablespoons honey
2 tablespoons plum sauce
2 tablespoons Shao Hsing rice wine or dry sherry (see Tip)
2 tablespoons dark soy sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted (dark) sesame oil
¾ teaspoon five-spice powder
4 scallions, cut into 1-inch pieces, plus more for serving
1 tablespoon grated fresh ginger
3 cloves garlic, grated
4 pounds boneless pork shoulder (Boston butt), trimmed
Sesame seeds for garnish

Directions

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.

Tips

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 (per serving)

166	Calories
7g	Fat
8g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 166
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 0g	1%
Total Sugars 4g
Protein 18g	35%
Total Fat 7g	8%
Saturated Fat 2g	10%
Cholesterol 54mg	18%
Vitamin A 62IU	1%
Vitamin C 2mg	2%
Folate 4mcg	1%
Sodium 423mg	18%
Calcium 22mg	2%
Iron 2mg	8%
Magnesium 23mg	6%
Potassium 347mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.