Slow Cooker Char Siu Pork Roast Recipes

SLOW-COOKER CHAR SIU PORK

Steps:

• Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine 1st 8 ingredients in a small bowl, stirring well with a whisk.
• Place in a large zip-top plastic bag.
• Add pork to bag and 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 slotted spoon. Place on cutting board or work surface. Cover with foil to 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.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine first 8 ingredients in a small bowl; stirring with a whisk.
• Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
• Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
• Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
• Can thicken sauce and serve with meat.
• Serve with sticky rice and some stir fry veggies.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• 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.

CHINESE ROAST PORK (CHAR SIU)

Steps:

• Cut pork into neat billets about 6 by 3 by 1 1/2 inches and place in bowl. Put brown bean sauce, garlic, stock, salt, sugar, soy sauce and tomato paste in small saucepan and warm, stirring until everything is well blended. Remove from heat and stir in five-spice powder and sherry. Pour sauce over pork; mix to coat all pieces, cover and allow to marinate in refrigerator for at least 6 hours, turning a few times.
• Preheat oven to 450 degrees. Place a large shallow pan half full of hot water on the bottom of the oven (or on the lowest rack). Wipe top rack, which should be at least 7 inches above the water, with paper towel dipped in vegetable oil. Turn pork once more in marinade to coat well and place pieces directly on the rack, leaving spaces between them but arranging them so that the drippings will fall into the water (the water will also provide moisture during cooking). Bake 20 minutes.
• Lower heat to 350 degrees and bake 10 minutes more. (For sweeter pork, brush pieces lightly during the last 10 minutes with 2 tablespoons honey mixed with 2 tablespoons marinade.)
• Remove pork pieces from oven; if it will not be used immediately as an ingredient in one of the following dishes, cool, wrap and refrigerate or freeze until needed. To use, cut into pieces to match the dish you have in mind; for example, dice pork if dish contains diced vegetables.

HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY

Steps:

• In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
• Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
• Marinate for at least 3 hours, or preferably overnight.
• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
• Transfer the pork shoulder from the marinade to the wire rack.
• Bake for 1 hour and 15 minutes until the edges are slightly charred.
• Pour the marinade through a strainer into a medium pot.
• Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
• Glaze the pork with the reduced marinade every 15 minutes.
• When the pork is done, slice and serve with white rice and bok choy.
• Enjoy!