Thursday, August 27, 2009

Slow Cooker Char Siu Pork Roast

I love slow cooking meat. It makes it fall-apart tender. Love that. This recipe from Cooking Light magazine was good. Not great like my fig burgers, but respectable. It has a slightly sweet taste with umami flavor of soy sauce. Did anyone else just learn of the new taste called umami? There's sweet, salty, sour, bitter and umami. I think I got that right. It's like trying to name the 7 deadly sins. You can also try this with a pork loin if you really want to get rid of the extra fat.

Slow Cooker Char Siu Pork Roast

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 peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; 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 a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; 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.

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