Slow Cooker Chinese Barbecued Pork (Char Siu)

When you typical hear about barbecued chinese pork you think of the red tinged pork that is a staple in every takeout chinese takeout place all over the states. This chinese barbecue pork is different preparation then typically done, but is still packed with flavor as it rubbed in the dry marinate then cooked slow for few hours and covered in a sweet glaze that caramelizes at the very last minutes. It is definitely worth the few hours to have this incredibly tasty, juicy and tender chinese barbecue pork. Check out the recipe below.

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Combine the salt, five spice powder and black pepper in a small bowl.

On a cutting board, slice the pork shoulder ¾ the way through to butter fly it into one long piece. Spread the spice mixture over the pork, rubbing it into the pork making it all stick. 

Place the pork into your slow cooker and cook for 4 hours and just tender.

While the pork is just about done, combine the hoisin sauce, honey, brown sugar, soy sauce, ketchup, vinegar, ginger and garlic into a mixing bowl. Stir until well combined. 

Transfer the pork to a greased or foil lined sheet pan. Brush 1/3 of the sauce onto the top and cook under the broiler for about 5 minutes or until caramelized and bubbly. Flip the pork over and brush with half the remaining sauce and cook for an additional 5 minutes. Flip the pork one remaining time and sauce a final time on the top. Broil until edges start to  crisp and have a dark golden brown color, about an additional 3-4 minutes. 

Transfer to cutting board and let rest for 10 minutes. Slice  crosswise in strips and serve.

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