I'm still taking every opportunity possible to cook using my slow-cooker and not have to turn on my oven or stove and heat up the whole house... not to mention I'm trying to avoid spending much time at all in our kitchen, in which the a/c vent isn't working at all!
This meal was delicious! I served the Char Siu over brown rice, with a side of our favorite Chinese Green Beans. We will definitely be having this dinner again!
-3-4 lb boston butt pork roast, trimmed of fat
-1/4 cup low sodium soy sauce
-1/4 cup hoisin sauce
-3 Tbsp honey
-4 cloves garlic, minced
-1 inch piece of fresh ginger, grated
-2 tsp sesame oil
-1 Tbsp Sriracha sauce
In slow cooker, whisk together soy, hoisin, honey, garlic, ginger, sesame oil, and Sriracha sauce. Add pork, turning to coat. Cover and marinate in the fridge for 2-8 hours. Cook pork in slow cooker on low for 8-10 hours. Remove pork from slow cooker and shred using 2 forks (discarding any extra fat while shredding). At this point many people would return the pork to the juices in the slow cooker and then serve. I discard those juices (because they are full of the fat that cooked out of the pork). At this point I whisk together a sauce almost identical to the original sauce (but with 1 tsp instead of 1 Tbsp of Sriracha) in the slow cooker, return the meat to the slow cooker, and cook on low for 30 min- 1 hour.