How To Make Char Siu Pork In Slow Cooker [GUIDE]

Char Siu, often referred to as Chinese barbecue pork, is one of the most iconic dishes in Cantonese cuisine. Its vibrant red glaze, sweet-savory flavor, and tender, melt-in-your-mouth texture make it a favorite both in restaurants and at home. Traditionally, Char Siu is roasted in an oven or over an open flame, allowing the sugars in the marinade to caramelize and create that signature sticky coating. However, a slow cooker offers an alternative that transforms the preparation into a largely hands-off process while still producing succulent, flavorful pork.

Using a slow cooker not only allows the pork to cook evenly over several hours but also infuses the meat with deep, rich layers of flavor. The gradual cooking process ensures that even tougher cuts become tender, making it perfect for home cooks who want the taste of traditional Char Siu without constantly monitoring an oven or grill. Slow cooking also helps the marinade penetrate thoroughly, creating a harmonious balance between sweetness, umami, and subtle spices in every bite.

Contents

• 1 How Long To Make Char Siu Pork In Slow Cooker
• 2 How To Tell If It Is Done
• 3 Ingredients Needed
• 4 How To Make Char Siu Pork In Slow Cooker
  • 4.1 Step 1: Prepare The Marinade
  • 4.2 Step 2: Marinate The Pork
  • 4.3 Step 3: Slow Cook
  • 4.4 Step 4: Optional Broiling
  • 4.5 Step 5: Rest And Slice
• 5 When Things Go Wrong
• 6 Expert Tips
• 7 Can I Do This Without A Slow Cooker?
• 8 Reheating Leftovers In Slow Cooker
• 9 FAQs
  • 9.1 What Cut Of Pork Is Best For Making Char Siu In A Slow Cooker?
  • 9.2 Do I Need To Marinate The Pork Before Slow Cooking?
  • 9.3 How Long Should I Cook Char Siu In A Slow Cooker?
  • 9.4 Can I Use A Slow Cooker Liner Or Do I Need To Grease The Pot?
  • 9.5 Should I Sear The Pork Before Putting It In The Slow Cooker?
  • 9.6 How Do I Get The Classic Red Color On Char Siu When Using A Slow Cooker?
  • 9.7 Can I Thicken The Char Siu Sauce After Slow Cooking?
  • 9.8 How Should I Store Leftover Slow Cooker Char Siu?
  • 9.9 Can I Use The Slow Cooker To Make Char Siu Without Sugar Or Honey?
  • 9.10 What Side Dishes Pair Well With Slow Cooker Char Siu?

How Long To Make Char Siu Pork In Slow Cooker

Timing is crucial for achieving the ideal texture in slow cooker Char Siu. Unlike oven roasting, where high heat rapidly caramelizes the exterior, slow cooking relies on low, consistent heat to tenderize the meat and infuse flavors.

For a slow cooker:

• Low setting: 6-8 hours
• High setting: 3-4 hours

These ranges depend on the cut of pork. Pork shoulder or butt is ideal because it contains enough fat and connective tissue to remain juicy and tender. Leaner cuts, such as tenderloin, require careful monitoring to prevent drying out, usually on the lower end of the cooking spectrum.

It’s also worth noting that cooking too long, even on low, can cause the meat fibers to break down excessively, resulting in pork that falls apart rather than holding its structure. Timing is about finding that sweet spot where the pork is tender but still sliceable, with the exterior slightly caramelized from the marinade.

How To Tell If It Is Done

Unlike oven roasting, where you can gauge doneness by color and firmness, slow-cooked Char Siu requires a combination of visual, tactile, and internal temperature checks:

1. Internal Temperature: The safest method is using a meat thermometer. Char Siu should reach at least 145°F (63°C) internally, but for shoulder cuts, cooking up to 190°F-195°F (88°C-90°C) ensures connective tissue has broken down for tenderness.
2. Texture Test: The pork should be tender but not mushy. Press it with a fork; it should offer slight resistance yet pull apart easily.
3. Appearance of Sauce: The marinade will thicken and cling to the pork. A glossy, sticky coating signals proper slow cooking.

It’s important to remember that slow cookers vary in temperature accuracy. If you’re uncertain, it’s safer to err on the side of slightly undercooked and check again after 15-30 minutes rather than overcooking.

Ingredients Needed

To achieve authentic flavors, a balance of sweet, savory, and umami ingredients is essential. Here’s a classic slow cooker Char Siu ingredient list for about 2-3 pounds of pork:

• 2-3 lbs pork shoulder or pork butt, trimmed of excess fat
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce (light or regular)
• 1/4 cup honey or maltose
• 2 tablespoons Chinese Shaoxing wine (or dry sherry)
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1/2 teaspoon white pepper
• Optional: red food coloring for traditional appearance

This combination of ingredients ensures the pork has depth of flavor, balancing sweetness, the fragrance of five-spice, and the rich umami from hoisin and soy.

How To Make Char Siu Pork In Slow Cooker

Step 1: Prepare The Marinade

In a medium bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, brown sugar, sesame oil, garlic, five-spice powder, and white pepper. Mix thoroughly until sugar dissolves.

Step 2: Marinate The Pork

Place the pork in a large zip-top bag or shallow dish and pour the marinade over it. Ensure every inch of pork is coated. Refrigerate for at least 4 hours, ideally overnight. Longer marination allows the flavors to penetrate deeply.

Step 3: Slow Cook

Transfer the pork and marinade to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours. Occasionally baste the pork with the sauce if possible to intensify the glaze.

Step 4: Optional Broiling

For a traditional caramelized exterior, transfer the cooked pork to a baking sheet and broil for 3-5 minutes per side until slightly charred and sticky. Brush with leftover sauce during broiling for added shine and flavor.

Step 5: Rest And Slice

Allow the pork to rest for 5-10 minutes before slicing. This step locks in juices and prevents the pork from drying out when cut.

When Things Go Wrong

Even slow cooking Char Siu isn’t immune to mishaps:

• Pork is dry: Likely overcooked or lean cut used. Remedy: slice and toss in sauce, then briefly broil.
• Marinade too thin: Simmer the sauce separately on the stove to thicken, then pour over the pork.
• Lacks flavor: May require longer marination. Next time, allow at least overnight. You can also add more five-spice or a touch of honey during the last hour.

Expert Tips

• Use pork shoulder for best results-its marbling keeps the meat moist.
• Don’t skip resting the meat; it prevents juices from spilling out.
• Brush extra sauce during the last hour for a glossier finish.
• If your slow cooker runs hot, lower the temperature or check earlier to prevent overcooking.
• Consider adding a few slices of ginger or a star anise pod to the slow cooker for an aromatic depth.

Can I Do This Without A Slow Cooker?

Yes, traditional oven roasting or even stovetop braising can replicate slow cooker results:

• Oven: Roast pork at 300°F (150°C) for 2-3 hours, covered, then broil for caramelization.
• Stovetop: Braise pork in a heavy pot with the marinade over low heat for 2-3 hours, uncovered for the last 30 minutes to thicken the sauce.

The slow cooker, however, allows effortless long cooking without constant attention, which is its main advantage.

Reheating Leftovers In Slow Cooker

Slow cookers are also great for gently reheating Char Siu:

1. Slice pork into even pieces.
2. Add pork and a little extra sauce to the slow cooker.
3. Heat on low for 1-2 hours or until warmed through.
4. Avoid high heat, which can dry out the meat.

This method maintains moisture and preserves the sticky glaze without turning it rubbery.

FAQs

What Cut Of Pork Is Best For Making Char Siu In A Slow Cooker?

The best cuts of pork for slow cooker char siu are pork shoulder (also called pork butt) or pork belly. These cuts have enough fat to stay tender and moist during the long, slow cooking process, which helps achieve the signature caramelized and succulent texture of char siu.

Do I Need To Marinate The Pork Before Slow Cooking?

Yes, marinating the pork is essential for authentic char siu flavor. A typical marinade includes hoisin sauce, soy sauce, honey, Chinese five-spice powder, garlic, and sometimes red food coloring. Marinate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.

How Long Should I Cook Char Siu In A Slow Cooker?

Cooking time depends on the setting and the size of the pork. On low, cook for 6-8 hours until the meat is tender and easy to shred. On high, cook for 4-5 hours. The slow cooking ensures the pork becomes tender while retaining moisture and absorbing the marinade flavor.

Can I Use A Slow Cooker Liner Or Do I Need To Grease The Pot?

You can use a slow cooker liner to simplify cleanup, but it’s not strictly necessary. If not using a liner, lightly grease the slow cooker with oil to prevent sticking, especially since the marinade contains sugars that can caramelize and stick to the pot.

Should I Sear The Pork Before Putting It In The Slow Cooker?

Searing the pork is optional but recommended. Browning the meat in a hot pan for a few minutes on each side before slow cooking enhances flavor through the Maillard reaction and gives the pork a deeper, richer taste. However, it is not strictly required if you prefer a simpler preparation.

How Do I Get The Classic Red Color On Char Siu When Using A Slow Cooker?

The traditional red color comes from red food coloring or natural alternatives like beet juice in the marinade. Slow cooking does not intensify the color, so it’s important to include a coloring agent in the marinade if you want the classic appearance.

Can I Thicken The Char Siu Sauce After Slow Cooking?

Yes, after the pork is cooked, remove it from the slow cooker and transfer the sauce to a small pan. Simmer and thicken it using cornstarch slurry (1 teaspoon cornstarch mixed with 1-2 tablespoons cold water) until it reaches a glaze-like consistency. Pour over the sliced pork before serving.

How Should I Store Leftover Slow Cooker Char Siu?

Store leftover char siu in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 2 months. Reheat gently in a microwave, oven, or on the stovetop to preserve the texture and moisture.

Can I Use The Slow Cooker To Make Char Siu Without Sugar Or Honey?

Yes, you can make a lower-sugar version, but the sugar or honey in traditional recipes helps caramelize the meat and create the characteristic glaze. Without sugar, the pork will still be flavorful from the soy sauce, hoisin, and spices, but it will lack the glossy, sweet coating.

What Side Dishes Pair Well With Slow Cooker Char Siu?

Slow cooker char siu pairs well with steamed white rice, fried rice, or noodles. It also complements stir-fried vegetables, steamed bok choy, or a light cucumber salad. The sweet-savory flavor of char siu balances well with simple, mild accompaniments.