One of my favorite things to get at Big Bowl restaurant is their chinese bbq pork. It’s tender, the flavors are amazing, and its just fantastic. I was trying to find a recipe for it, and I found one on Cooking Light. Since its still cold/snowy in Chicago, I’m not putting my crock pot away any time soon. The best thing about this recipe, is that it has super easy ingredients to find, you don’t have to go a special grocery store to make this. If you haven’t made recipes in a crock pot before I highly recommend it. I make dinners in there all the time and it only takes a little prep work in the morning, but knowing that you don’t have a thing to do after working all day is the best!
8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth
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, (or overnight) 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.
Fat:9.5g (3.5 sat)
Photo from Cooking Light
You can serve this with rice and stir fry veggies on the side.