I am always looking for slow cooker recipes that don't rely on prepared ingrediants (i.e. canned creamy soups). I made this last night and it is terrific. I used two pork tenderloins because that is what I had on hand. I served it over basmati rice and with a side of curried stir fried napa cabbage, carrots, broccoli, celery, peppers and onions. The boys licked their plates clean!

Slow Cooker Char Siu Pork Roast

From Cooking Light

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

1/4 cup low-sodium soy sauce

1/4 cup hoisin sauce

3 tablespoons ketchup

3 tablespoons honey

2 teaspoons bottled minced garlic

2 teaspoons grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon five-spice powder

2 pounds boneless Boston butt pork roast, trimmed

1/2 cup fat-free, less-sodium chicken broth

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

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

CALORIES 227 (38% from fat); FAT 9.5g (sat 3.1g,mono 3.9g,poly 1.1g); PROTEIN 21.6g; CHOLESTEROL 73mg; CALCIUM 30mg; SODIUM 561mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 12.7g

Cooking Light, MARCH 2006