Char siu, a sweet and savory Chinese barbecue, cooks up extra tender and juicy in this Cooking Light recipe. Now you don’t have to order Chinese take-out because this recipe is all the more healthier. For a complete meal, serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow pears, sliced baby corn and water chestnuts.

under 60 mins
lunch dinner

Ingredients for servings

    Pork Roast

  • 0.25 cup lower-sodium Soy Sauce certified gluten-free if necessary

  • 0.25 cup Hoisin Sauce certified gluten-free if necessary

  • 3 tablespoons Ketchup certified gluten-free if necessary

  • 3 tablespoons Honey

  • 2 teaspoons minced Garlic

  • 2 teaspoons grated peeled fresh Ginger

  • 1 teaspoon dark Sesame Oil

  • 0.5 teaspoon Five-Spice Powder

  • 2 pound boneless Pork Shoulder (Boston butt) trimmed

  • 0.5 cup fat-free, lower-sodium Chicken Broth certified gluten-free if necessary


  • 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.

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