Slow Cooker Five-Spice Pork Roast with Savory Soy Glaze Tips, FAQ & printable recipe

Tips for success

For a more concentrated flavor, you can finish the shredded pork by tossing it in the reduced cooking juices after shredding. Simply pour the liquid from the slow cooker into a small saucepan and simmer it over medium heat until it has reduced by half. This creates a more intense, syrupy glaze that coats the shredded meat beautifully.

If you find the sauce is too salty for your preference, you can balance the flavors by adding a small splash of rice vinegar or a tiny amount of honey after the cooking is finished. These additions can cut through the richness of the pork and brighten the overall flavor profile of the dish without overpowering the core spices.

Variations

• Spicy Five-Spice Pork: Add a tablespoon of chili garlic sauce or a teaspoon of red pepper flakes to the soy sauce mixture before pouring over the pork. This introduces a pleasant heat that balances the sweet notes of the brown sugar.
• Ginger-Garlic Infusion: Add two tablespoons of minced fresh ginger and three cloves of minced garlic to the slow cooker along with the onions. These aromatics will provide a sharper, fresher depth to the final flavor profile of the pork.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat or in the microwave until thoroughly warmed through. Add a splash of water or broth if the sauce is too thick.

Store any leftovers in an airtight container to maintain moisture. The shredded pork can be kept in the refrigerator for up to 3 days.

When storing, try to include a portion of the cooking liquid with the meat to prevent it from drying out during storage and subsequent reheating. Ensure the pork cools at room temperature for no more than 2 hours before placing it into the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after resting in the refrigerator for a day. You can cook the roast completely, shred it, and store it in its juices.

When ready to serve, simply reheat the desired portion in a saucepan over low heat or in the microwave until it is warmed through, adding a splash of water if the sauce has become too thick.

Serving ideas

Serve this five-spice pork roast over a bed of steamed white rice or alongside stir-fried vegetables to complete the meal.

The savory, aromatic sauce pairs perfectly with the neutral base of rice, which absorbs the excess glaze and ensures that no flavor goes to waste. You can also garnish with some freshly sliced green onions or toasted sesame seeds for added texture and a pop of color.

Alternatively, use the shredded pork as a filling for steamed buns, tacos, or as a topping for a fresh noodle salad. The versatility of the pork makes it a great option for various meal formats throughout the week.

Regardless of how you choose to serve it, ensure the meat is warm and generously coated in the savory cooking juices to highlight the aromatic five-spice profile.

Frequently asked questions

Recipe card

Slow Cooker Five-Spice Pork Roast with Savory Soy Glaze

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 4 lb pork shoulder roast
• 1 large yellow onion, sliced
• 2 tbsp Chinese five-spice powder
• 1/2 cup soy sauce
• 1/3 cup brown sugar

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, soy

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

12 g

Fat

26.5 g

Fiber

0.5 g

Sugar

10 g

Sodium

850 mg

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