Not really the best photo, but this is a super-fantastic pulled pork recipe. The Cooking Light recipe had 5 spice powder, which I don't keep around. I mean...really...you can make your own 5 spice powder from all the little jars in your spice rack. Why waste money having it already pre-mixed? Anyway...the pork...this stuff just gets better and better with each passing day.
Marinade:
1/4 cup soy sauce
1/4 cup hoisin sauce
3 Tablespoons ketchup
3 Tablespoons honey
2 teaspoons minced ginger root
3 cloves minced garlic
1 teaspoon dark sesame oil
1/8 teaspoon black pepper
1/8 teaspoon fennel seeds, crushed
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
Roast:
2 pounds boneless Boston butt pork roast, trimmed
Sauce:
1/2 cup chicken stock or water
Whisk together all the marinade ingredients. Place the roast in a zip-top bag and pour the marinade over it. Squeeze out excess air and close tightly. Place in the refrigerator for 2 hours to overnight, turning occasionally.
Place the roast and the marinade into a slow cooker. Cover and cook on LOW for 8 hours.
Remove the roast from the slow cooker using a slotted spoon. Cover it and let it rest for about 10 minutes. In the meantime, turn the slow cooker to HIGH and the stock or water to the meat drippings. Cover and cook for 20 to 30 minutes, allowing the sauce to thicken. Shred the pork and serve with the sauce.
Adapted from “Cooking Light Magazine,” March, 2006
*note: Hoisin sauce and dark sesame oil can be found in the Asian food section of your supermarket.
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