Slow-Cooker Char Siu Pork: Tender Honey BBQ Takeout at Home Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper red color, some cooks use a small amount of natural red yeast rice powder, though the fermented bean curd provided in this recipe is the traditional method for both flavor and color.

Always taste your sauce before adding the meat to ensure the balance of saltiness and sweetness meets your personal preference.

If you prefer a slightly caramelized exterior, you can transfer the shredded pork to a baking sheet and broil it for 3 to 5 minutes after it has been slow-cooked. Keep a very close eye on it during this step to prevent the honey in the glaze from burning, as it will caramelize very quickly under direct heat.

Variations

• Spicy Char Siu: Add two tablespoons of chili bean paste or a teaspoon of red chili flakes to the marinade mixture for a spicy kick that cuts through the rich sweetness of the honey.
• Garlic-Ginger Infusion: Stir in two tablespoons of freshly minced garlic and one tablespoon of grated ginger into the sauce mixture to add a bright, pungent aromatic layer to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Gently reheat in a pan over low heat with a splash of water, or microwave until steaming hot throughout.

Store any leftover pork in an airtight container in the refrigerator for up to three days. Ensure the meat is completely cooled within two hours of cooking before placing it in the fridge to maintain food safety.

The sauce can be stored along with the meat, which helps keep the pork moist during the reheating process.

This dish is perfect for making ahead as the flavors often meld and improve after a day in the refrigerator. You can prepare the entire recipe through the shredding stage, let it cool, and store it for later.

It is an excellent choice for meal prep, as it retains its texture and flavor perfectly when reheated throughout the week.

Serving ideas

Serve the Char Siu pork in generous portions over a bed of hot, fluffy jasmine rice. The rice acts as a neutral base that soaks up the flavorful, sticky glaze.

Accompany the pork with steamed bok choy or gai lan, which provides a fresh, crunchy contrast to the rich, tender meat and balances the overall profile of the dish.

For a more complete presentation, you can garnish the bowls with a sprinkle of toasted sesame seeds or thinly sliced scallions. If you enjoy a bit of heat, a side of chili oil or a dash of sriracha can be added to the serving bowls, allowing individual diners to customize the spice level of their meal.

Frequently asked questions

Recipe card

Slow-Cooker Char Siu Pork: Tender Honey BBQ Takeout at Home

Prep 10 minCook 7 hRest 10 minTotal 7 h 20 minServes 8

Ingredients

• 4 lb pork butt, cut into strips
• 1/2 cup hoisin sauce
• 1/3 cup honey
• 1/4 cup Shaoxing wine
• 2 tbsp red fermented bean curd
• 1 tbsp Chinese five-spice powder
• cooked jasmine rice, for serving
• steamed bok choy, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, soy, sulfites

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

22 g

Fat

21 g

Fiber

0.5 g

Sugar

18 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.