Slow Cooker Char Sui

Ingredients


1/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 3 tablespoons ketchup 3 tablespoons honey 2 teaspoons bottled minced garlic 2 teaspoons grated peeled fresh ginger 1 teaspoon dark sesame oil 1/2 teaspoon five-spice powder 2 pounds boneless Boston butt pork roast, trimmed 1/2 cup fat-free, less-sodium chicken broth Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Holly Rudin-Braschi, Grill Power, Cooking Light

MARCH 2006

Slow Cooker Chili

Ingredients:


1 pounds ground round, browned and drained
1 can kidney beans (15 ounces) , canned, drained
1 can (14.5 ounces)  diced tomatoes, with green chilies
2 tablespoons chili powder
2 clove garlic, minced
2 teaspoons salt
1 teaspoon pepper
2 tablespoon olive oil
1 medium onion, coarsely chopped
1/2 green bell pepper chopped
1 can ( ounces) cream style corn

Preparation:

Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.