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Ingredients
1/4 Cup low-sodium soy sauce
1/4 Cup hoisin sauce
3 Tablespoons ketchup
3 Tablespoons honey
2 Teaspoons garlic, minced
2 Teaspoons fresh ginger, peeled & grated
1 Teaspoon dark sesame oil
1/2 Teaspoon five-spice powder
2 Pounds boneless Boston butt pork roast, trimmed
1/2 Cup chicken broth
Instructions
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 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 crockpot. Cover and cook on LOW for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.