Slow Cooker Char Siu Pork Roast Recipes

Steps:

• Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.

Steps:

• Combine first 8 ingredients in a small bowl; stirring with a whisk.
• Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
• Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
• Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
• Can thicken sauce and serve with meat.
• Serve with sticky rice and some stir fry veggies.

Steps:

• Combine 1st 8 ingredients in a small bowl, stirring well with a whisk.
• Place in a large zip-top plastic bag.
• Add pork to bag and 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 slotted spoon. Place on cutting board or work surface. Cover with foil to 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.

Steps:

• Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
• Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
• Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Steps:

• Mix the marinade ingredients in a container big enough to hold the 2 pork fillets
• Add the pork and leave at least 2 hours, covering with cling film
• Preheat the oven to 210 degrees C
• Lightly oil an ovenproof dish and add the marinated pork, pouring over half of any remaining marinade, and put in oven
• After 10 minutes, reduce heat to 180 C and roast another 40 minutes, turning over half way through and adding remaining marinade.
• Remove from oven and leave to cool before slicing. Serve as a main or an hors d'oeuvres. It keeps well in the fridge up to 4 days

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.