Slow Cooker Char Siu Pork Roast

"Chinese version of barbecue done in a crockpot. A great and easy way to have some asian flavored pork for dinner. From Cooking Light magazine."
 
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photo by GIAD5330 photo by GIAD5330
photo by GIAD5330
photo by amhunt52706 photo by amhunt52706
Ready In:
10hrs
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Combine first 8 ingredients in a small bowl; stirring with a whisk.
  • Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
  • Place pork and marinade in 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 and shred.
  • Can thicken sauce and serve with meat.
  • Serve with sticky rice and some stir fry veggies.

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Reviews

  1. This was so good and every one loved it. I made it for Chinese New Year. I cooked it the night before in crock pot so favors could marry. My husband tasted it and said "I have to wait until tomorrow to eat more!" I separated sauce and pork and put in frig. The next day close to party. I covered pork with aluminum foil and reheated pork in oven, then turned oven up and poured sauce over pork. (I thickened sauce in sauce pan on stove with corn starch) The heat helped to carmelize that yummy sauce. Then I put it back in crock pot for guests to enjoy. I followed recipe. The only change I made was to use agave in place of honey. Served with jasmine rice! Enjoy this simple recipe!
     
  2. VERY tasty! I wanted a lttle more sauce, but didn't want to water it down so I just added 1/4 Cup Rice Vinegar, 1 Tbsp Corn Starch and 1 Tbsp of Sugar. Thanks for sharing! I took a picture too - they're great wrapped in a tortilla with jasmine rice.
     
  3. This has been one of my favorite pork recipes since it appeared in the 2009 Cooking Light Favorite Recipes cookbook. I like to double the 5-spice powder and cook only on low in the crock pot, then strain the sauce and thicken before serving.
     
  4. Exceptionally delicious! I skipped marinading this, and did sear the meat prior to slow cooking, but otherwise followed the recipe. Used a 4 pound boneless pork rib roast, and served with steamed vegetables and kamut. As others suggested, I did thicken the liquid with cornstarch before serving, which gave us a very nice sauce. Thank you! We will definitely make again soon.
     
  5. Oh my word!! This is one of those recipes that needs to be discovered! Amazing results. I originally made this recipe to serve with Lo Mien noodles. Then something came up and I had to think quick for a quick meal, so I decided to make fajitas. Sauteed some onions and peppers and quick it was :) They were the BEST fajitas I've ever had. Every one should try this recipe!
     
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Tweaks

  1. As another reviewer did, I grilled onions and peppers to make fajitas w/ the shredded meat. We substituted pork butt roasts, two making about 4 lbs. of meat. Shredded great w/ little fat. I also marinaded the roasts overnight.
     
  2. This was so good and every one loved it. I made it for Chinese New Year. I cooked it the night before in crock pot so favors could marry. My husband tasted it and said "I have to wait until tomorrow to eat more!" I separated sauce and pork and put in frig. The next day close to party. I covered pork with aluminum foil and reheated pork in oven, then turned oven up and poured sauce over pork. (I thickened sauce in sauce pan on stove with corn starch) The heat helped to carmelize that yummy sauce. Then I put it back in crock pot for guests to enjoy. I followed recipe. The only change I made was to use agave in place of honey. Served with jasmine rice! Enjoy this simple recipe!
     

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