Time to break out the crockpot. Char siu, a sweet and savory Chinese barbecue, cooks up extra tender and juicy.
1/4 cup lower-sodium Soy Sauce (certified gluten-free if necessary)
1/4 cup Hoisin Sauce (certified gluten-free if necessary)
3 tablespoons Ketchup (certified gluten-free if necessary)
3 tablespoons Honey
2 teaspoons minced Garlic
2 teaspoons grated peeled fresh Ginger
1 teaspoon dark Sesame Oil
1/2 teaspoon Five-Spice Powder
1 (2-pound) boneless Pork Shoulder (Boston butt), trimmed
1/2 cup fat-free, lower-sodium Chicken Broth (certified gluten-free if necessary)
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, 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.
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