Char Sui Pork Roast

Okay. The truth is out. I must admit that there are several areas of cooking in which my skills could greatly use some improvement. One of these areas is the preparation and cooking of meat, and more specifically, higher-quality cuts of pork and beef. So that's why, if I'm going to cook a dish that calls for pork or beef, I prefer to choose recipes that have a "fail-safe" method built in. Rather, I choose recipes where it would be difficult for me to screw it up. And what could be more fail-safe than the tried and true slow-cooker?! Oh faithful crockpot, you have never failed me yet.

This recipe had been calling my name for several years now, as it is on the same page in a Cooking Light issue as another one of my favorite slow-cooker recipes. I finally tried it a few weeks ago and it was, to say the least, deeee-lish!! Little effort to put it together, huge return on the taste. Also, don't be intimidated if you've never heard of a few of the ingredients; they are all available in your regular grocery store, in the Asian section. Here are the menus that I put together for 2 meals for my family. And I still had some pork leftover after those 2 meals, so keep reading to find out another creative way to use the leftovers. (Sorry--no pictures this time!)

Suggested Menus:

Slow-Cooker Char-Sui Pork Roast

Oven-roast Red Potatoes

Steamed Vegetables or Green Salad

or

Slow-Cooker Char-Sui Pork Roast

Prepared Asian Noodles (I used "Simply Asia" brand)

Asian-style Vegetables (from frozen foods)

Slow-Cooker Char-Sui 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.

Suggested Use for Leftovers: After we had 2 meals, I froze the pork that was left. Then, when I was ready to use it, I thawed it, shredded it a bit more, and served it on buns as "Char-Sui Shredded Pork Sandwiches."