Slow-Cooker Chinese Barbecued Pork
For a slow-cooker version of the Chinese favorite char siu, we start with boneless pork butt cut into 1-inch-thick pieces. After seasoning the meat with salt, pepper, and five-spice powder (a classic char siu flavoring), we “braise” it to tenderness in the cooker. A coating of concentrated (and quick) no-cook sauce and a few minutes under the broiler render this pork glazed, crispy, deeply browned, and—most important—intensely delicious.
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Ingredients
- 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
Instructions
- 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.
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