Char Siu Pork

This is one of the recipes that inspired me to start my blog. I got it from someone on the Sonlight Forums (a homeschool curriculum company that I use), emailed it to myself and printed it out. It sits in the stack of other printed out recipes, recipes torn out of magazines, and ones I scribbled on scrap paper. Which makes finding it when I want it a challenge. I can't believe that I mentioned it in my opening post and still haven't shared it. Just found the recipe again since we're going to be making it tonight (very modified though) and it needs to be here!

Char Siu Pork
(or more commonly known in our house as Chinese pulled pork)

1/4 c low-sodium soy sauce
1/4 c hoisin sauce
3 Tbsp Ketchup
3 Tbsp honey
2 tsp minced garlic
2 tsp grated fresh ginger
1 tsp dark sesame oil
1/2 tsp five-spice powder
2 lbs boneless Boston butt pork roast, trimmed
1/2 c fat-free, less sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well. Place in a large ziplock bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in a crockpot. Cover and cook on low for 8 hours.

Remove pork from crockpot 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 high for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Notes: I tend to forget to start this early enough to marinate it but it still turns out really good. I serve it with a side of rice and a veggie.