Recipe by HeatherJS
Wonderful, easy-to-make Chinese barbequed pork. Recipe taken from Cooking Light. Great with brown rice pilaf and steamed veggies.
Top Review by Susie D
A nice crockpot alternative for busy days! The meat was flavorful & tender. I used bone in country pork ribs. 5 spice powder isn't one of my favorite spices, but it was well used in this recipe. It was a mild note rather than overpowering everything. I opted to not use the broth and thickened the sauce with a slurry of cornstarch. Seerved with brocolli and rice. Thank you for sharing your recipe!
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons bottled minced garlic
- 2 teaspoons grated fresh-peeled gingerroot
- 1 teaspoon dark sesame oil
- 1⁄2 teaspoon five-spice powder
- 2 lbs pork loin roast
- 1⁄2 cup fat-free low-sodium chicken broth
Directions See How It's Made
- Combine 1st 8 ingredients in a small bowl, stirring well with a whisk.
- Place in a large zip-top plastic bag.
- Add pork to bag and seal.
- Marinate in refrigerator at least 2 hours, turning occasionally.
- Place pork and marinade in an electric slow-cooker.
- Cover and cook on low for 8 hours.
- Remove pork from slow-cooker using slotted spoon. Place on cutting board or work surface. Cover with foil to keep warm.
- Add broth to sauce in slow cooker.
- Cover and cook on low for 30 minutes or until sauce thickens.
- Shred pork with 2 forks. Serve with sauce.