Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, December 16, 2014


1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tbsp hoisin sauce
4 garlic cloves, chopped
2 tbsp chopped ginger
1 tsp Chinese 5-spice powder
2 lb boneless center-cut pork roast
1 tbsp cornstarch
3/4 cup reduced-sodium chicken broth
12-oz wide low mein noodles, cooked following package directions, for serving

In a small bowl, whisk together the soy suce, honey, hoisin sauce, garlic, ginger, and 5-spice powder. Place mixture in a large resealable plastic bag and add the pork; shake to coat well.

Refrigerate pork overnight to marinate.

Spray slow cooker with nonstick cooking spray and place pork in cooker; pour marinade over the pork.

Place lid on cooker and cook on high 4 hours or on low 6 hours.

Remove pork to a large baking dish and keep warm.

Pour liquid from cooker into a saucepan.

In a small bowl, stir the cornstarch into the chicken broth until smooth.

Bring liquid to a boil and whisk in the broth mixture; cook 1 minute.

Shred pork into large pieces with two forks; stir in the sauce.

To serve, spoon the pork and sauce over the noodles. Garnish with thinly sliced scallions or green onions, if desired.

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