Slow Cooker Five-Spice Pork Roast with Savory Soy Glaze Step-by-step instructions

Before you start

Before starting, ensure that the slow cooker is placed on a stable, heat-resistant surface near an electrical outlet. Remove the pork roast from the refrigerator about 20 minutes before cooking to take the initial chill off the meat.

Prepare the onions by peeling and slicing them into uniform strips, which will help them cook evenly and melt into the sauce.

Have all your ingredients measured and ready to go, including the five-spice powder and the whisked soy sauce mixture, so the assembly process remains quick and efficient. Keep a pair of sturdy forks handy for the final shredding step once the cooking time has concluded.

Instructions

Assembly and Seasoning

1. 1Prepare the slow cooker
   Place the pork shoulder roast into the bottom of a large slow cooker. Scatter the sliced yellow onions evenly over the top of the meat to ensure they release their moisture and flavor during the long, slow cooking process.
   Look for The pork should sit flat at the bottom of the cooker.
   Tip Ensure the onions are distributed well to create a flavorful bed for the roast.
2. 2Season the roast
   Sprinkle the Chinese five-spice powder evenly over the pork roast. In a small bowl or glass measuring cup, whisk together the soy sauce and brown sugar until the sugar has fully dissolved into the liquid, then pour the mixture over the seasoned meat.
   Look for The spices should coat the surface of the meat.
   Tip Whisk the sauce thoroughly to ensure the sugar does not clump at the bottom.

The pork roast is properly positioned at the bottom of the slow cooker, topped with a layer of sliced onions, and thoroughly coated with the five-spice powder and the soy-sugar glaze. Everything is ready for the long, slow cooking process to begin.

Slow Cooking

3. 3Slow cook the pork
   Cover the slow cooker with its lid and cook on the low setting for 8 hours. The meat must reach an internal temperature of 145°F (63°C). Once cooked, let the meat rest at least 3 minutes before shredding.
   Look for The meat 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 frequently, as this releases heat and extends the total cooking time.

The slow cooker is securely covered and set to the low heat setting. During this time, the house will begin to fill with the fragrant, warm aroma of five-spice and savory soy. The meat is slowly transforming into a tender, succulent roast.

Shredding and Finishing

4. 4Shred and serve
   Once the cooking time is complete and the meat has rested, remove the pork roast from the slow cooker and transfer it to a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces.
   Look for The pork should be tender enough to shred effortlessly.
   Tip If the sauce seems too thin, you can reduce it in a small saucepan over medium heat for several minutes until it reaches a desired consistency.

The roast has been removed from the slow cooker and shredded into tender, bite-sized pieces. The meat is moist, flavorful, and ready to be served, having rested long enough for the juices to settle and the texture to be perfect.

Common mistakes

A common mistake is failing to trim excess fat from the roast if it is exceptionally thick, which can lead to an overly greasy sauce. Another error is checking the pork too frequently; every time the lid is removed, heat escapes and the cooking time is extended, which can dry out the meat.

Additionally, ensure the brown sugar is completely dissolved in the soy sauce before pouring; if it stays in clumps, it may caramelize too quickly on the bottom of the slow cooker, potentially causing the sauce to taste slightly scorched.

How to tell it’s done

The pork is done when it is fork-tender, meaning it falls apart easily when pulled with a fork. It should reach an internal temperature of at least 145°F (63°C) when measured with a meat thermometer at the thickest part.

The meat will appear soft and opaque, and the sauce should have thickened slightly from the rendered juices of the pork and the dissolved sugars. If the meat offers resistance when pulled, continue cooking for an additional 30 minutes. Always allow the meat to rest for at least 3 minutes before shredding to retain its natural juices.

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