Slow-Cooker Char Siu Pork: Tender Honey BBQ Takeout at Home Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and the stoneware insert is ready. Trim any excessively large pieces of fat from the pork butt if desired, though some fat is necessary for flavor.

Measure all the sauce ingredients carefully to ensure the balance of sweet and savory remains consistent. Have your jasmine rice and bok choy prepared and ready for serving so that the meal can be assembled quickly once the pork is finished cooking and shredded.

Instructions

Preparation and Coating

1. 1Prepare the Pork and Sauce
   Cut the pork butt into uniform strips to ensure even cooking. Place the pork strips into the slow cooker ceramic pot. In a small bowl, whisk together the hoisin sauce, honey, Shaoxing wine, red fermented bean curd, and Chinese five-spice powder. Pour this mixture over the pork, ensuring every piece is thoroughly coated in the marinade.
   Look for The sauce should evenly coat the pork strips.
   Tip Whisk the bean curd well so no large clumps remain in the glaze.

The pork strips are uniformly cut and nestled into the slow cooker, completely submerged or coated in the vibrant red marinade. The kitchen smells of aromatic five-spice and sweet honey, signaling that the base of the dish is ready for the long, slow transformation.

Slow Cooking

2. 2Slow Cook the Pork
   Cover the slow cooker with its lid. Set the device to cook on LOW heat for 7 hours. Allow the pork to simmer undisturbed, which allows the collagen to break down and the meat to become fork-tender. The aromatic glaze will thicken into a syrupy consistency as the pork cooks. Ensure the meat reaches an internal temperature of at least 145°F (63°C) and let it rest for at least 3 minutes before shredding.
   Look for The pork should be very tender and easily pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature.

The slow cooker emits a gentle, steady bubbling sound. The pork is becoming increasingly tender as it braises in the reduced sauce.

The lid remains securely in place, trapping the rich, savory aromas inside the pot while the glaze thickens into a deep, syrupy coating.

Shredding and Plating

3. 3Shred and Serve
   Using two forks, shred the tender pork directly inside the slow cooker, tossing the meat to coat it thoroughly with the reduced honey-five-spice glaze. Let the meat rest for 10 minutes to absorb the juices. Serve the sticky Char Siu pork over bowls of hot steamed jasmine rice and accompany with crisp, steamed bok choy. Drizzle any remaining glossy red pan glaze over the top.
   Look for The meat is fully shredded and coated in a thick, glossy red glaze.
   Tip If the sauce is too thin, remove the lid for the final 30 minutes of cooking to help it reduce further.

The pork pulls apart into succulent, ruby-red strands that are glistening with the reduced glaze. The final dish is assembled over steaming rice, with the glossy sauce pooling at the bottom of the bowl, ready to be enjoyed with the crisp bok choy.

Common mistakes

A common mistake is using a lean cut of pork, such as tenderloin, which will result in dry, tough meat after seven hours of slow cooking. Always choose a fatty cut like pork butt.

Another error is overloading the slow cooker or lifting the lid frequently, which releases heat and steam, extending the cooking time unnecessarily. Ensure the pork is cut into uniform strips so that it cooks evenly throughout the entire cycle.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender. You should be able to shred the meat effortlessly using only two forks without any resistance.

The glaze should have thickened into a syrupy, glossy consistency that clings to the meat. If the meat still feels tough, continue cooking for an additional 30 minutes, as individual slow cooker temperatures can vary significantly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest