Char Siu Pork Roast
Cantonese-style char siu made easy in a slow cooker. Marinate, slow-cook 8 hours, shred and glaze for sticky, savory-sweet pork.
Char Siu Pork is a delicious barbecue pork dish that comes from Cantonese cuisine.
Yield: Makes 8 servings.
- Marinate pork in a soy, hoisin, ketchup, honey and ginger-garlic mix for at least 2 hours to build flavor.
- Cook the marinated roast in a slow cooker on low for about 8 hours, then reduce the sauce on high to a sticky glaze.
- Shred the pork, toss with the thickened sauce and serve with steamed rice or stir-fried vegetables. Store, reheat, or freeze leftovers safely.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I marinate the pork?
Marinate at least 2 hours and up to 8 hours in the refrigerator for best flavor. You can marinate overnight if you prefer stronger flavor, but always keep the meat chilled.
Can I use a different cut of pork?
Yes. Boston butt or pork shoulder is ideal because it shreds well. A picnic roast works too. Lean cuts like pork loin cook faster and may not shred as easily.
Can I make char siu without a slow cooker?
Yes. Oven roast at about 325 F until the meat reaches a shreddable texture, roughly 3 to 4 hours for a 3-pound roast. You can also finish slices on a hot grill or under the broiler to get some char.
How do I get a sticky, glossy glaze?
After removing the pork, add the broth to the slow cooker sauce and cook on high until it reduces and thickens. For a faster glaze, simmer on the stove and stir in a small cornstarch slurry until glossy.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently in a skillet or oven with a splash of broth, or microwave covered to keep the meat moist.
How can I make this gluten-free or lower in sodium?
Use tamari or a certified gluten-free soy sauce and swap hoisin for a gluten-free hoisin substitute. Choose low-sodium soy sauce and taste the marinade before adding salt.
What internal temperature should I aim for?
For meat that shreds easily, aim for an internal temperature around 195 to 205 F. In a slow cooker, following the 8-hour low method for a 3-pound roast usually gets you there.
How do I get the classic red color of char siu?
Traditional char siu can use red yeast rice or red food coloring. If you want the bright red look, add a small amount of red food coloring or a pinch of red yeast rice to the marinade, but it is optional for taste.
How long should I marinate the pork?
Marinate at least 2 hours and up to 8 hours in the refrigerator for best flavor. You can marinate overnight if you prefer stronger flavor, but always keep the meat chilled.
Can I use a different cut of pork?
Yes. Boston butt or pork shoulder is ideal because it shreds well. A picnic roast works too. Lean cuts like pork loin cook faster and may not shred as easily.
Can I make char siu without a slow cooker?
Yes. Oven roast at about 325 F until the meat reaches a shreddable texture, roughly 3 to 4 hours for a 3-pound roast. You can also finish slices on a hot grill or under the broiler to get some char.
How do I get a sticky, glossy glaze?
After removing the pork, add the broth to the slow cooker sauce and cook on high until it reduces and thickens. For a faster glaze, simmer on the stove and stir in a small cornstarch slurry until glossy.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently in a skillet or oven with a splash of broth, or microwave covered to keep the meat moist.
How can I make this gluten-free or lower in sodium?
Use tamari or a certified gluten-free soy sauce and swap hoisin for a gluten-free hoisin substitute. Choose low-sodium soy sauce and taste the marinade before adding salt.
What internal temperature should I aim for?
For meat that shreds easily, aim for an internal temperature around 195 to 205 F. In a slow cooker, following the 8-hour low method for a 3-pound roast usually gets you there.
How do I get the classic red color of char siu?
Traditional char siu can use red yeast rice or red food coloring. If you want the bright red look, add a small amount of red food coloring or a pinch of red yeast rice to the marinade, but it is optional for taste.
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