If you know me, you know that I love Hawaii. It was, by far, my favorite place I ever lived. If I could, I’d move back in a heartbeat. But, it’s a little too expensive, and too far from my family. So, I’ll have to settle for re-creating my favorite dishes. I’ve mastered chicken katsu, and now I think I’ve got char siu pork and mac salad down. And just in time for my dad’s retirement ceremony – which will have a Hawaii theme. (I don’t think I’m the only one who misses it!)
Crockpot char siu pork
Adapted from myrecipes.com
- 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
- 2 pounds boneless Boston butt pork roast, trimmed
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. Shred with two forks and add back to the sauce. You can thicken sauce by adding some broth and cooking on low for about 30 minutes, but I found my sauce was thick enough.