Slow-Cooker Chinese Barbecued Pork
- 1 ½ teaspoons salt
- 1 ½ teaspoons five-spice powder
- ½ teaspoon pepper
- 1 5- to 6-pound boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks
- ⅓ cup hoisin sauce
- ⅓ cup honey
- ¼ cup sugar
- ¼ cup soy sauce
- ¼ cup ketchup
- 2 tablespoons dry sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 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.
- 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.
- 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.