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Cook Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:10Yield:10 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwater2tablespoonshoney2tablespoonsplum sauce2tablespoonsShao Hsing rice wine or dry sherry (see Tip)2tablespoonsdark soy sauce2tablespoonsreduced-sodium soy sauce1tablespoontoasted (dark) sesame oil¾teaspoonfive-spice powder4scallions, cut into 1-inch pieces, plus more for serving1tablespoongrated fresh ginger3clovesgarlic, grated4poundsboneless pork shoulder (Boston butt), trimmedSesame seeds for garnish
Cook Mode(Keep screen awake)
Ingredients
½cupwater
2tablespoonshoney
2tablespoonsplum sauce
2tablespoonsShao Hsing rice wine or dry sherry (see Tip)
2tablespoonsdark soy sauce
2tablespoonsreduced-sodium soy sauce
1tablespoontoasted (dark) sesame oil
¾teaspoonfive-spice powder
4scallions, cut into 1-inch pieces, plus more for serving
1tablespoongrated fresh ginger
3clovesgarlic, grated
4poundsboneless pork shoulder (Boston butt), trimmed
Sesame seeds for garnish
DirectionsCombine water, honey, plum sauce, rice wine (or sherry), dark and reduced-sodium soy sauces, oil, five-spice powder, scallions, ginger and garlic in a 5- to 6-quart slow cooker. Add pork and turn a couple times to coat with the sauce. Cover and cook on High for 4 hours or Low for 8 hours.Remove the pork to a cutting board. Very carefully transfer the liquid in the slow cooker to a large measuring cup. Let stand 10 minutes, then skim off the fat. Pour the defatted liquid through a fine sieve into a large skillet. Bring to a boil over high heat and boil until the liquid is starting to look syrupy, 12 to 15 minutes.Shred or slice the pork and serve with the sauce and more scallions and sesame seeds, if desired.TipsMake Ahead Tip: Refrigerate for up to 3 days.Equipment: 5- to 6-quart slow cookerShao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.Originally appeared: EatingWell Magazine, September/October 2016
Directions
Combine water, honey, plum sauce, rice wine (or sherry), dark and reduced-sodium soy sauces, oil, five-spice powder, scallions, ginger and garlic in a 5- to 6-quart slow cooker. Add pork and turn a couple times to coat with the sauce. Cover and cook on High for 4 hours or Low for 8 hours.Remove the pork to a cutting board. Very carefully transfer the liquid in the slow cooker to a large measuring cup. Let stand 10 minutes, then skim off the fat. Pour the defatted liquid through a fine sieve into a large skillet. Bring to a boil over high heat and boil until the liquid is starting to look syrupy, 12 to 15 minutes.Shred or slice the pork and serve with the sauce and more scallions and sesame seeds, if desired.TipsMake Ahead Tip: Refrigerate for up to 3 days.Equipment: 5- to 6-quart slow cookerShao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
Combine water, honey, plum sauce, rice wine (or sherry), dark and reduced-sodium soy sauces, oil, five-spice powder, scallions, ginger and garlic in a 5- to 6-quart slow cooker. Add pork and turn a couple times to coat with the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
Remove the pork to a cutting board. Very carefully transfer the liquid in the slow cooker to a large measuring cup. Let stand 10 minutes, then skim off the fat. Pour the defatted liquid through a fine sieve into a large skillet. Bring to a boil over high heat and boil until the liquid is starting to look syrupy, 12 to 15 minutes.
Shred or slice the pork and serve with the sauce and more scallions and sesame seeds, if desired.
Tips
Make Ahead Tip: Refrigerate for up to 3 days.
Equipment: 5- to 6-quart slow cooker
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)166Calories7gFat8gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
