Slow-Cooker Chinese Barbecued Pork

By garciamoss

Ingredients

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons five-spice powder
• 1/2 teaspoon pepper
• 1 (5- to 6-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks
• 1/3 cup hoisin sauce
• 1/3 cup honey
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Combine salt, 3/4 teaspoon five-spice powder, and pepper in bowl. Rub spice mixture all over pork and transfer to slow cooker. Cover and cook on low until pork is just tender, 5 to 6 hours.

2. When pork is nearly done, combine hoisin, honey, sugar, soy sauce, ketchup, sherry, oil, ginger, garlic, and remaining 3/4 teaspoon five-spice powder in bowl. Set wire rack inside aluminum foil–lined rimmed baking sheet. Pour 1 cup water into sheet. Adjust oven rack 4 inches from broiler element and heat broiler.

3. Using tongs, transfer pork from slow cooker to prepared wire rack in single layer. Brush pork with one-third of hoisin mixture and broil until lightly caramelized, 5 to 7 minutes. Flip pork, brush with half of remaining hoisin mixture, and broil until lightly caramelized on second side, 5 to 7 minutes. Brush pork with remaining hoisin mixture and broil until deep mahogany and crispy around edges, about 3 minutes. Transfer to carving board and let rest for 10 minutes. Slice crosswise into thin strips. Serve.