Tag Archives: Pork

Chinese Barbecue Pork (eatlittlebird)

2 T vegetable oil
1 t sesame oil
2 T light brown sugar
3T runny honey, divided
3 T hoisin sauce
1 T oyster sauce
1 T soy sauce
1/2 T dark soy sauce
1 t Chinese five spice powder
2 cloves garlic, finely grated
1″ knob of ginger, finely grated
2 1 lb pork tenderloins
2 T runny honey (extra)

Place all ingredients for the marinade into a bowl and whisk to combine. Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade. Place the bag into the fridge and leave it to marinate for 2 – 3 hours or overnight. When you are ready to roast the pork, take it out of the fridge and let it come to room temp in the marinade (about 30 min). Preheat oven to 350° F. Place a roasting rack inside a large baking tray and fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist. Place the pork on the roasting rack and roast for about 30 min (digital meat thermometer should read between 145 – 160 F), basting every 10 min or so. Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 T honey. Bring the sauce to a boil and simmer gently for a few min. Use this sauce to baste the pork. After 30 min turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3 – 5 min, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven. Let pork rest for about 10 min before slicing. Serves 4.

Wisconsin Wannabe Bratwurst (diggindogfarm)

5 lbs well-fatted pork shoulder/butt
3 T kosher salt
1 T sugar
2 t freshly ground black pepper
1 1/2 t freshly grated nutmeg
1/2 t toasted and freshly ground coriander
1/4 t ground celery seed
1/8 t ground marjoram
1 1/2 t ground ginger

Use a fairly course grind, grinding just half the meat a second time with the same plate. Replace part of the salt with Tiparos Thai fish sauce. It adds “what’s that?” umami savoriness. Gently steam the sausages on low heat (165 – 170 F) until safe temp is reached.

Easy Homemade Pot Stickers (reallifedinner)

1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water

Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.

Dipping Sauce

soy sauce
sweet chili sauce

Mix half soy sauce and half sweet chili sauce.

Million Dollar Bacon (thesweetestoccasion)

1 lb thick cut bacon
6 T brown sugar
1 t cayenne pepper
1 t cracked black pepper
1 t red pepper flakes

Preheat oven to 350° F and line a baking sheet with parchment paper. (You can sub aluminum foil if you don’t have any parchment paper lying around.) Then sprinkle the bacon with about half of the brown sugar. Sprinkle on the red pepper flakes, cayenne and cracked black pepper. Sprinkle the rest of the brown sugar on the top and pat all over. You don’t have to worry about coating the reverse side because as the bacon cooks, the sugary coating will run under it and coat the other side of the bacon, too. Then just pop it in the oven and bake for 20 – 30 min until it reaches your desired crispiness.

Pork Chops with Honey Garlic Sauce (tasteofhome)

4 bone-in pork loin chops (6 oz each)
1/4 c lemon juice
1/4 c honey
2 T reduced-sodium soy sauce
1 garlic clove, minced

In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5 – 6 min on each side. Remove; let stand 5 min. Combine remaining ingredients; add to pan. Cook over medium heat 3 – 4 min, stirring occasionally. Serve with chops. Yield: 4 servings.

Shanghai Fried Noodles (thewoksoflife)

Pork and Marinade (Omit if you want the dish to be
vegetarian)

6 oz lean pork, sliced into ¼” strips
3/4 t cornstarch
1/2 t light soy sauce
1/8 t dark soy sauce
1 t shaoxing wine
pinch of sugar

Mix together the pork and marinade ingredients and set aside for 5­ – 10 min while you prepare the other ingredients.

For the rest of the dish

3 T oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if
they’re dried), thinly sliced
1 lb Japanese­style Udon noodles
2 1/2 t dark soy sauce
2 1/2 t soy sauce
1/4 t sugar
1 small bunch choy sum or baby bok choy, washed and trimmed

Heat 1 T oil in a wok over high heat. Add the pork stir ­fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more T oil to the wok and sautee mushrooms for about 2 min using medium heat. Break up the noodles gently with your hands and add them to the wok. Add soy sauces and sugar. Stir­ fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce. Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating, totally up to you.

Slow Cooker Smothered Pork Chops (bakeatmidnight)

2 lbs boneless loin pork chops
2 T olive oil
8 oz button mushrooms (opt)
1 10.75 oz can cream of mushroom soup, low-sodium preferred
1 envelope country gravy mix (can sub a dry chicken stock cube)
1/4 c ranch seasoning mix (homemade variety) OR 1 pkg commercial
1/4 c water

Heat a large skillet over medium-high heat. Add oil. Brown pork chops well on both sides. Place in a 5 – 7 qt slow cooker. In a small bowl, mix soup, gravy mix and ranch seasoning mix. Spread on top of the pork chops. In the same skillet brown mushrooms, if using. Deglaze pan with water. Add mushrooms and liquid to the slow cooker. Even if you don’t use the mushrooms, deglaze the pan and add the liquid to the slow cooker. Cook on low 6 – 8 hours, high 3 – 5 hours. Always check for doneness at the MINIMUM time. All crock pots cook differently. Note: It is STRONGLY recommended making your own ranch mix without salt. The commercial variety may be substituted, 1 envelope, but that could make this dish way too salty. Use caution.

Slow Cooker Honey Garlic Baby Back Ribs (afamilyfeast)

2 (2 1/2 – 3 lb) racks pork baby back ribs (5 to 6 lb total)

Cut each rack of ribs in half.

Rib Rub

3 T paprika
1 T smoked paprika
1 T garlic powder
1 T mustard powder
1 T ground ginger
1 t salt
1/4 t allspice
1/4 t cayenne pepper

In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mix all over both sides of each rack of ribs, coating them evenly. Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 – 8 hours, until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.) Position an oven rack 8″ below the heating element and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 min. Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 min or until the ribs are browned and the sauce is caramelized, brushing with sauce once more about halfway through the cooking time. Tent the ribs with foil and allow them to rest for 10 min before transferring them to a cutting board and slicing. Serve the ribs with leftover sauce.

Sauce

1 1/2 c honey
3/4 c reduced-sodium soy sauce
3/4 c ketchup
10 cloves garlic, minced
1/4 t crushed red pepper flakes

Combine honey, soy sauce, ketchup, garlic and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mix to a boil and then reduce to a simmer. Cook, stirring occasionally, for 15 min or until the sauce has thickened and reduced by about a third.

 

Pork Sausage Loaf (Mary C.)

1 lb sausage
2 eggs
1 granny apple, grated
1 med onion, grated
1 c pork dressing mix
1 t thyme
1 t parsley
1 t Rosemary

Combine first 5 ingredients, place in loaf pan. Top with herbs. Bake at 325 F for 50 – 60 min. Note: If using dry herbs, mix them in the loaf.

Pork Loin Roast with Sauerkraut and Apples(Traeger’s Everyday Cookbook)

1 1 lb bag of refrigerated sauerkraut
2 – 3 Granny Smith, cored and chopped
1/3 c brown sugar, packed
1, 2 – 2 1/2 lb pork loin roast
Traeger Sweet Rub or salt and pepper

Spread sauerkraut and apple pieces i the bottom of a 9 x 13″ glass baking dish. Sprinkle evenly with brown sugar. Season pork with Traeger Sweet rub and lay it on top of the sauerkraut, apple mix, fat side up. When ready to cook, start the Traeger grill on Smoke with the lid open til the fire is established ( 4 – 5 min). Set the temp to 350 F. Roast the pork for 1 – 1 1/2 hours or until the internal temp on an instant read meat thermometer reads 160 F. Transfer meat to a cutting board and let rest. Meanwhile stir sauerkraut and apple mix and arrange on a platter. Slice the pork roast and shingle the slices on top of the sauerkraut and apples. Serve immediately.
 

 

 

 

 

 

Jalapeno Popper Pretzel Dogs (chocolatewithgrace)

1 T yeast
1 c hot water
3 T sugar
1/4 c olive oil
1 t salt
3 c flour
4 jalapenos, finely chopped
4 T cream cheese
2 1/2 c shredded cheddar cheese
1 egg
12 hot dogs
Kosher salt

Add yeast, hot water, oil and sugar to a large bowl and mix. In a separate bowl combine the flour and salt. Add to yeast mix. When dough forms a ball, place on counter and knead for a few min until smooth. Divide dough into twelfths and let rest on the counter while preparing the jalapenos and cheese. Wash and remove ribs and seeds from jalapenos, unless you like the extra kick. Dice them finely. Roll each ball of dough into a 12″ long rope. Flatten the rope until it is about 1 1/2″ wide. Spread a layer of cream cheese on the strip. The cream cheese spreads best if it has been warmed up in the microwave for a few seconds. Sprinkle 1 – 2 T shredded cheddar and as many jalapenos as desired on the the strip of dough. Wrap the dough around the hot dog, securing at both ends. Place on a greased cookie sheet. Let rise in a warm place for about 20 min. Preheat oven to 375 F. Bring 8 c water and 4 T baking soda to a boil in a medium saucepan. Drop hot dogs into the water 2 at a time and boil for 45 seconds on a side. Remove from water back to the cookie sheet. Brush the dough with a beaten egg and sprinkle with kosher salt. Bake for 15 – 20 min or until deep brown in color. Remove them immediately from the cookie sheet to a wire rack. They are best when enjoyed warm straight from the oven. Makes 12. Note to Me: Sub cooked brats or breakfast sausage for hot dogs.

Beijing “Fried Sauce” Noodles (Zha Jiang Mian) (thewoksoflife)

Marinade

6 oz ground pork
1/4 t salt
1 t cornstarch
1/2 t oil
1/8 t white pepper

Combine salt, cornstarch, oil and white pepper. Marinate for 15 min.

Noodles

1 T oil
1 oz pork fat, finely minced (opt)
3 slices ginger, minced finely
4 cloves garlic, minced
6 fresh shiitake mushrooms, finely chopped
2 T sweet bean sauce
3 T ground bean paste
1 T dark soy sauce
1 c water
8 oz noodles (your favorite flour based noodle, fresh or dry)
1 c julienned carrots
1 c julienned cucumbers
1/2 c julienned scallions

Heat 1 T oil in your wok over medium heat and add the pork fat (if using). Cook for 1 min to render the fat down and add the marinated ground pork to the wok. Cook for a minute to brown it and then add the ginger, garlic and mushrooms. Stir fry everything together for another 2 – 3 min. Add sweet bean sauce, bean paste, dark soy sauce and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15 – 20 min, stirring occasionally to prevent sticking. While that’s happening, cook the noodles according to package directions. Mix with the sauce and toss with the julienned carrots, cucumbers and scallions. This amount of sauce should be good for 4 servings. Makes 4 servings.

Shrimp and Pork Wontons in Spicy Sauce (lifesambrosia)

Wontons

2 cloves garlic
1/4 lb shrimp, peeled and deveined
1/4 lb ground pork
2 t soy sauce
1 t sesame oil
1 t ground ginger
1/2 t salt
20 wonton wrappers

Combine garlic, shrimp, pork, soy sauce, sesame oil, ginger and salt in a food processor. Pulse until the shrimp and pork are minced fine and the mix is mixed well. To make a wonton, spoon a heaping t mix into the center of the wonton wrapper. Dip a finger in water and run it along the outer edges of the wonton wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. With the top of the triangle facing away from you,fold up the left and right corners. Repeat with remaining ingredients until you have about 20 wontons.  Bring a large pot of water to boil. Add in wontons. Cook until the water starts to boil again. Add in a cup of cold water. Bring to a boil again and add one more cup of cold water. Once it starts boiling again and the wontons are floating, they should be cooked through. Cut into one to test if unsure. Use a slotted spoon to transfer the wontons to a large bowl. Pour the sauce over the top. Gently stir the wontons. Serve immediately. Makes 20.

Spicy Sauce

1/4 c soy sauce
2 T chili oil
1 T & 1 t Chinese black vinegar
1 t sesame oil
1/2 t sugar
1/4 t crushed red pepper
1 garlic clove, minced
1 green onion, diced

 

Whisk together all ingredients. Let sit at room temp until ready to use.

 

Filipino Skewered Pork BBQ

4 lbs pork shoulder, sliced into thin pieces
3/4 c soy sauce
3/4 c banana ketchup
juice from 2 lemons
1 T garlic powder
1/2 t ground black pepper
1/2 c brown sugar
1/4 t salt

Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder and brown sugar in a bowl. Mix well. You can also microwave the mix for 1 min (opt). This will melt the sugar and make it easier for the other ingredients to dilute quickly. Arrange the sliced pork in a resealable bag or in a bowl. Pour in the soy sauce mix. Make sure that the mix is at room temp. Massage the pork slices and make sure that it is completely soaked in the soy sauce mix. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours. Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick). Heat up the grill. Grill each skewered pork for 5 min per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked. Transfer to a serving plate. Serve with vinegar dip.
Share and enjoy. Serves 6.

Asian Inspired Chicken Meatloaf (thedebunkingdietician)

1 T sesame oil
1 medium carrot, shredded
1 celery stalk, minced
1/2 large yellow onion, minced
2 garlic cloves, minced
1″ piece of ginger, minced (about the size of your thumb)
1/2 c white wine
1 mild italian sausage, raw, casing removed
700g ground chicken or turkey
1 egg, raw
1 c panko
4 T hoisin sauce, divided
2 T soy sauce

Preheat oven to 350 F. Heat the oil over medium to high heat. Saute the celery, onion and ginger for 5 min. Add the carrot and garlic. Saute for another 5 min or until vegetables are tender. Deglaze with white wine. Continue to simmer until the mix is no longer wet. Set aside to cool. In a large bowl combine the ground meat, sausage meat, egg, panko, 2 T hoisin sauce, all the soy sauce and the cooled vegetable mix. Spray a loaf pan with nonstick vegetable spray. Pour the meat mix into the pan. Gently pat it into place. Coat the top of the mix with the remaining 2 T hoisin sauce. Cook for 50 – 60 min or until the internal temp reaches 165 F. Note: If you have the means, grind your own chicken using a food processor. Chicken thighs are flavorful and juicy but you can use what ever cut you prefer. By grinding your own meat, the burger or loaf you make will be MUCH more tender and fluffy versus store bought ground meat that will be more dense and tough. You don’t need a meat grinder to do this. Makes 8 servings.

Easy Country Style BBQ Ribs (keyingredient)

Dry Rub

2 T salt
3 T brown sugar
3 T sugar
2 T lemon zest
3 T black pepper
1 T paprika (smoked is great)

Combine ingredients in small bowl.

Ribs

4 lb country style pork ribs
3 c ketchup
1 1/2 c beer
3/4 c cider vinegar
1/4 c Worcestershire sauce
1 T prepared yellow mustard
2 T brown sugar or to taste
1 t oregano
1 t basil
1 t thyme
1 t black pepper

Rub dry rub all over the ribs. Put them in a glass baking dish and cover with stretch wrap. Refrigerate several hours or overnight. Stir together ketchup, beer, vinegar, Worcestershire sauce, mustard, brown sugar, oregano, basil, thyme and pepper. Put 1 c sauce on the side to use later as a glaze. Put the ribs in a dutch oven or covered heavy pot that will accommodate them, pour the sauce over the ribs and cook over low heat for about 45 min or until the ribs are tender. (You can do this a day ahead and refrigerate the ribs if you are having a party). Prepare your grill or preheat your broiler. Remove ribs from sauce and discard the sauce. Spread ribs with half the sauce that you reserved. Cook the ribs on the grill or under the broiler till crispy and browned, turn over and sauce the other side. It will take about 3 – 5 min on each side for them to glaze and caramelize and get yummy. Makes 4servings.

Hawaiian Korean Kal Bi Marinade (food)

4 – 5 lbs pork ribs (can sub pork steak or chicken)
2/3 c soy sauce
3 T water
2 T honey
3 T sugar (white or brown)
4 T sesame seeds, toasted
2 T sesame oil
2 – 3 garlic cloves, finely chopped
1 – 2 green onion, finely sliced

Blend all ingredients in a large bowl until sugar is completely dissolved. Dump over meat placed in a long dish covered tightly with plastic wrap or place into ziplock bag(s). Marinate overnight or for 2 days. Turn meat 3 – 4 times each day. Remove from marinade when ready to cook. Discard marinade. Grill over low to medium coals or bake in the oven at 325 F until cooked through. Cooking times will vary based on grill/oven heat and type of meat. Serves 4 – 6.

1770 House Meatloaf with Garlic Sauce (thefoodcharlatan)

Meatloaf

2 T olive oil
1 large onion, chopped
2 stalks celery, small diced
1 lb ground beef
1 lb ground veal
1 lb ground pork
1 T fresh parsley, chopped
1 T fresh thyme, chopped
1 T chives or green onions, chopped
3 large eggs
2/3 c whole milk
2 T kosher salt
1 T freshly ground black pepper
2 1/2 c panko bread crumbs

Preheat the oven to 350 F. In your largest saute pan, heat the olive oil. When it is hot add the onion and celery. Cook for 5 – 8 min until the onion is soft but not brown. Remove from heat and set aside. In a large bowl, add ground beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper. Blend the panko bread crumbs in a food processor until they are finely ground, then add that to the bowl with the meat. Add the onion and celery mix. Combine meat with your hands. This is the best way to mix meatloaf so that it doesn’t get tough. Don’t overdo it. Cover a large sheet pan with parchment paper. Use your hands to pat the meat into a flat rectangle. Then push the sides in to make a cylinder about 15 x 6″ (spreading it out first prevents air pockets). Bake for 40 – 50 min or use a meat thermometer to find out when it has reached 155 – 160 F. Remove from oven and let rest for a few min before slicing. Ladle warm sauce over each serving of hot meatloaf. Yield: 6 – 8 servings. Note: You do not have to use veal for this recipe to be awesome. Instead use 1 1/2 lbs each pork and beef.

Garlic Sauce

3/4 c olive oil
10 garlic cloves, peeled
2 c chicken stock
3 T butter
1/2 t kosher salt
1/4 t freshly ground black pepper

Combine oil and garlic in a small saucepan . Bring the oil to a boil, then lower the heat to low. Simmer for 10 – 15 min until the garlic is a light golden brown. Don’t burn it! Watch carefully. Strain out the oil and save it for another use (like for oven roasted potatoes). In the same saucepan (with the garlic still in it), add the chicken stock and butter. Bring to a boil. Lower the heat but continue to boil for 35 – 40 min until it is slightly thicker. Use a fork to smash the garlic in the pan. Add salt and pepper.

Asian Five Spice Peanut Sauce Ribs (recipeforperfection)

2 T brown sugar
2 T Asian five spice powder
1 t sea salt
1 rack of pork back ribs
1/2 c hoisin sauce
1/2 c peanut sauce

If you are planning to use the broiler to finish the ribs, move one oven rack 5″s from the element and leave one oven rack in the middle of the oven. Preheat the oven to 325 F. Line a baking sheet with 2 layers of aluminum foil, leaving at least 2″ of overhang at each short end. (You will need the extra length to seal up the foil packet.) Make the dry rub by stirring together the sugar, five spice powder and salt, then set aside. Pat the ribs with paper towels if they are very wet, then flip them bone side up. Slip a small knife between the membrane and a bone to loosen the membrane. Peel away the membrane from the underside of the ribs. You may have to loosen it in several places before it comes free. Once the membrane is removed, rub in half of the dry rub mix on the underside of the ribs. Flip the ribs meat side up and place them on the baking sheet, then rub the rest of the dry rub onto the top of the ribs. Place 2 more sheets of foil on top of the ribs, then pinch and roll all 4 edges until the ribs are sealed inside the aluminum foil. Place the baking sheet on the middle rack in the oven and bake for 2 hours. If you are planning to grill the ribs to finish them, prepare your grill as needed to reach medium heat by the time the ribs are done cooking in the oven. If you are planning to use the broiler, you don’t need to do anything else at this time. After 2 hours, take the ribs out of the oven and set aside for a moment. Make the sauce by stirring together the peanut sauce and the hoisin sauce in a bowl. Then, being careful of the steam, slice the top of the packet open and roll the top part of the aluminum foil out of the way.

To Finish on the Grill: Place the ribs on the preheated grill. Baste top of the ribs with the sauce, close the lid and grill for 5 min. Flip the ribs and grill for 5 more min. Ribs are done when the sauce is thickened and fragrant and grill marks begin to appear.

To Finish Under the Broiler: Baste the top of the ribs with the sauce. Place the baking sheet on the oven rack located about 5″ from the element. Broil about 5 min or until the sauce is thick and bubbling all over.

Slow Cooker Chinese BBQ Pork (thestayathomechef)

 

1 c hoisin sauce
1/4 c rice vinegar
2 T fish sauce
2 T soy sauce
2 T honey
4 garlic cloves, minced or crushed
1 t ground ginger
1/2 t Chinese five-spice powder
1/3 c brown sugar
1 3 lb pork butt roast

In a small mixing bowl, whisk together hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger, Chinese five spice and brown sugar. Place pork butt in a 6 qt slow cooker. Pour barbecue sauce over pork roast. Cook on low 8 hours. Shred meat with a fork and serve hot. Serves 6 – 8.