Yield:\u00a0 8 servings (serving size: 3 ounces pork and 1\/4 cup sauce)<\/p>\n
1\/4 cup low-sodium soy sauce
1\/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1\/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1\/2 cup fat-free, less-sodium chicken broth<\/p>\n
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.<\/p>\n
CALORIES 227 (38% from fat); FAT 9.5g (sat 3.1g,mono 3.9g,poly 1.1g); IRON 1.7mg; CHOLESTEROL 73mg; CALCIUM 30mg; CARBOHYDRATE 12.7g; SODIUM 561mg; PROTEIN 21.6g; FIBER 0.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield:\u00a0 8 servings (serving size: 3 ounces pork and 1\/4 cup sauce) 1\/4 cup low-sodium soy sauce1\/4 cup hoisin sauce3 tablespoons ketchup3 tablespoons honey2 teaspoons bottled minced garlic2 teaspoons grated peeled fresh ginger1 teaspoon dark sesame oil1\/2 teaspoon five-spice powder2 pounds boneless Boston butt pork roast, trimmed1\/2 cup fat-free, less-sodium chicken broth Combine first 8 … <\/p>\n