Slow-Cooker Chinese Barbecued Pork

Slow-Cooker Chinese Barbecued Pork

BrianCamfam Cookery
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.
No ratings yet
Add to Shopping List


  • 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
  • cup hoisin sauce
  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating