Name: Slow-Cooker Chinese Barbecued Pork
Total time: 6 h
Yield: Serves 8
Cuisine: Asian, Chinese, Asia
Ingredients: 1 1/2 teaspoons salt; 1 1/2 teaspoons five-spice powder; 1/2 teaspoon pepper; 1 (5- to 6-pound) boneless pork butt roast, trimmed and sliced crosswise into 1-inch-thick steaks; 1/3 cup hoisin sauce; 1/3 cup honey; 1/4 cup sugar; 1/4 cup soy sauce; 1/4 cup ketchup; 2 tablespoons dry sherry; 1 tablespoon toasted sesame oil; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced

Why This Recipe Works

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.

Before You Begin

Pork butt roast is often labeled Boston butt in the supermarket. Look for five-spice powder and hoisin sauce near the other Chinese ingredients at your supermarket.

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.