hoison pork roast

7 Jun

i had a pork loin defrosted and ready to use and asked for suggestions on facebook.  i got a lot of really good ideas, but didnt have the ingredients – so i went through my files to find a recipe that i did have the ingredients for!  the recipes that were suggested i’m filing away for some future pork :this would have been really good had i not left it in the  crockpot that long.  next time i will definitely not keep it in 7-8 hours on low — maybe 4 hours on low.  i served it over sushi rice…




  • Cooking spray
  • 1 boneless pork loin roast (about 3 pounds), tied
  • One 10-ounce jar duck sauce or hoisin sauce (about 3/4 cup)  (i used hoison)
  • 3 cloves garlic, smashed and peeled  (i used 4 crushed)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon chili paste
  • 1 tablespoon rice wine or rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons dark sesame oil
  • 4 teaspoons cornstarch
  • 2 scallions, white and light green parts only, thinly sliced on the diagonal
  • 1/3 cup chopped cilantro



  1. Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the duck sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork.
  2. Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160°, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface.
  3. Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.



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