This recipe is yummy and oh so easy. Just put your ingredients in when you get up and let it cook all day long.
This has an interesting flavor to it, the inspiration came from Mable Hoffman’s recipe for “Chinese Roast Chicken” in Crockery Cookery (my all time favorite way of cooking roast chicken).
Pulled Pork (with a Chinese twist) in the Crockpot
2-3 lb. pork loin roast
2 tsp. Chinese five spice powder
1Tbsp. soy sauce
1/2 tsp. onion powder
garlic powder to taste
3-4 navel oranges, peeled and cut up (you could sub other citrus fruit or juice)
cornstarch or other thickener, optional
- Place your roast in the crockpot.
- In a small bowl, mix the next 4 ingredients (it’ll seem like it doesn’t want to mix, just be persistent, a fork works well).
- Rub your mixture all over the top and sides of the roast.
- Add your citrus fruit around the roast.
- Set to “low” and cook about 8-10 hours (crockpots vary, I actually set mine to high for the first hour and then set it back to low for about 8 hours, it will take less time with a higher temp.
- This makes a lot of juice, which you will mix into the meat once you shred it. It was so tender that it just fell off the fork when I tried to pull it out.
- Remove the meat from the crock, remove any remaining fat, and shred it in a bowl with 2 forks.
- Strain out the orange pieces from the liquid.
- Optional: thicken your juices with a little cornstarch mixed with water. I did this, but I’m not sure it was really necessary.
- Add your meat back to the crock and mix it up.
- Yum it up! We served this over rice Tuesday night and will probably have the leftovers tonight as sandwiches (easy and I get a two-fer, can’t beat that!).
The next time I make this, I will probably add a little more citrus (maybe some lemon juice?). It was quite good as is, but I’d like a little more tang. Everyone, except the child who suddenly decided he was a vegetarian a couple of weeks ago, loved this.
You might also like: