Slow Cooker Pork Roast

Ingredients

• 1/4 cup (60 ml) lower-sodium Soy Sauce (certified gluten-free if necessary)
• 1/4 cup (60 ml) Hoisin Sauce (certified gluten-free if necessary)
• 3 tablespoons (45 ml) Ketchup (certified gluten-free if necessary)
• 3 tablespoons (45 ml) Honey
• 2 teaspoons (10 ml) minced Garlic
• 2 teaspoons (10 ml) grated peeled fresh Ginger
• 1 teaspoon (5 ml) dark Sesame Oil
• 1/2 teaspoon (2.5 ml) Five-Spice Powder
• 1 (2-pound) boneless Pork Shoulder (Boston butt), trimmed
• 1/2 cup (120 ml) fat-free, lower-sodium Chicken Broth (certified gluten-free if necessary)

Directions

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.

Nutrition Information

Serves:  8 |  Serving Size: 3 ounces pork + 1/4 cup sauce

Per serving: Calories: 227; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 92mg; Sodium: 390mg; Carbohydrate: 11g; Dietary Fiber: 0g; Sugar: 10g; Protein 31g

Nutrition Bonus: Potassium: 13mg; Iron: 1%; Vitamin A: 1%; Vitamin C: 1%; Calcium: 1%