Char Siu Barbecue

Sara Andrea


Goes great on small rolls for large crowd!

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
Slow Cooker Crock Pot


2 lb
boneless pork shoulder (boston butt)
1/4 c
low sodium soy sauce
1/4 c
hoisin sauce
3 Tbsp
3 Tbsp
2 tsp
minced garlic
2 tsp
grated peeled ginger
1 tsp
sesame oil
1/2 tsp
chinese five spice powder
1/2 c
chicken broth
2 Tbsp


Step 1 Direction Photo

1Combine soy sauce, hoisin sauce, ketchup, honey, garlic, ginger, sesame oil, and five-spice. Whisk together.

Step 2 Direction Photo

2Trim fat from roast, poke holes in the meat with the tongs of a fork, put in slow cooker. Pour sauce over the top. Cook on low for 8 hours.

3Remove roast from slow cooker; move to cutting board. Cover with aluminum foil to keep warm.

4Combine chicken broth and flour, mix to form paste. Pour broth (from slow cooker) in sauce pan for stove. Add flour mixture. Use whisk to combine. Heat until boiling.

Step 5 Direction Photo

5Use two forks to shred roast. Serve with sauce.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese
Other Tag: Healthy