Hello Ladies,
This is a recipe from Cooking Light that I have made several times in the crock
pot. It is a chinese version of barbecue and is so delicious. It makes a lot
so you can use the leftovers the next day to make pulled pork sandwiches. If
you are not a pork eater - I'm sure you could use the marinade on chicken
breasts too. If you try it, please share and let me know how it turned out.
I serve the meat with a steamed veggie and either rice or homemade mashed
potatoes.
Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Ingredients
* 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
* 1/2 teaspoon five-spice powder
* 2 pounds boneless Boston butt pork roast, trimmed
* 1/2 cup fat-free, less-sodium chicken broth
Preparation
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. Jackie Mewbourne
No comments:
Post a Comment