Receta Char Siu Pork in a Slow Cooker
I love my slow cooker. It’s the next best thing to not having to cook dinner. This recipe is similar to pulled pork with an Asian flair. It was published in Cooking Light Magazine several years ago and is perfect for a cold Sunday dinner or to serve guests in sandwiches – superbowl food anyone? The pork marinates overnight and then slow cooked for several hours. I serve it with brown rice and stir fried veggies or Asian cole slaw when I make sandwiches with it. Here is Cooking Light’s Recipe, and my version is below. The only changes I made were to leave out the 5 spice powder, Asian style broth rather than chicken and a boneless pork loin which is much leaner than pork shoulder which is suggested in the recipe,
Asian Barbequed Pork Loin in a Slow Cooker
INGREDIENTS
Marinade
- 1/4 low sodium Tamari Sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced fresh garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 2 to 3 pound boneless pork loin
- 1/2 cup of chicken broth or Thai or Asian flavored if availableINSTRUCTIONS
- Place all marinade ingredients in a glass bowl or dish
- Add pork and place in refrigerator to marinate for at least 5 hours or over night
- Place meat and marinade into slow cooker and cook on low heat 7 hours*
- Remove meat from slow cooker and cover with foil to keep warm
- Add broth to slow cooker and cook for 1/2 hour
- Add pork back to crock pot and shred
- Top with scallions and serve with rice and vegetables
- *To prevent burning, spread some olive oil around the bottom and up sides of slow cooker
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- http://simpleandsavory.com/char-siu-pork-in-a-slow-cooker/
- Simple and Savory