Char Siu Pork Roast

This recipe was SO good, it reminded me a lot of the beef teriyaki at a Chinese restaurant near here called Asia Grill.

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds  pork shoulder, trimmed 
• 1/2 cup fat-free, less-sodium chicken broth

Prep:

1. Combine first 7 ingredients in bowl of slow cooker, stirring well with a whisk. Add pork and coat. Marinate in refrigerator overnight.
2. Place pork slow cooker. Cover and cook on low for 8 hours.
3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface.
4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. 
5. Shred pork with 2 forks; add back to sauce and mix together.

 I served this over rice with peas as a vegetable.


Makes 8 servings, 1 serving is 5 WW points+.

Slow Cooker BBQ Pulled Pork

I made a huge batch of this so that I would have some frozen to make after the baby comes :-). So here is what I did:

8 lb pork shoulder
4 onions, sliced
2 c. ginger ale
36 oz. bbq sauce (I used Sweet Baby Ray's)

Place 2 of the sliced onions on the bottom of your slow cooker. Place pork shoulder on top of onions, then top with remaining onions. Pour ginger ale over roast. Cook on LOW for 18 hours. That's right, you heard me, 18 HOURS!

At the end of the cooking time, remove the roast. Strain and save any remaining onions and discard the liquid. Using 2 forks, shred the meat, discarding any remaining fat, bones or skin.

Return shredded meat and onions to slow cooker. Add BBQ sauce. Cook on LOW for another 4 to 6 hours (I did 6).

Serve on buns with cheese and a little additional BBQ sauce.

This made enough pulled pork for about 10 sandwiches!