Friday, April 13, 2012

Slow Cooker Shoyu Pork

Michelle had a few girls over to celebrate a friend's upcoming nuptials. The bride and groom will be heading to Hawaii for their honeymoon, so we created a Hawaiian themed meal for the get together. The Shoyu pork was a hit! And, it is ridiculously easy to make.

We deviated from the original recipe a bit. We don't really like sake, like the original recipe calls for, so we substituted it with vinegar.

Here's what you need:
4 lb pork butt roast
1 8 oz can of tomato sauce (we got the low sodium)
1 cup white sugar
1 cup low sodium soy sauce
1 cup rice wine vinegar
3 cloves garlic, crushed

Here's what you do:
Put the sugar, soy sauce, tomato sauce and vinegar in a large bowl.

Stir together until the sugar dissolves. Toss the garlic into the mix

Place the roast in a large slow cooker and pour the sauce over the top.

Let cook on low for 10-12 hours. Flip the roast over half way through.

The meat will fall apart - that's when you know when you're done. 

Place the roast on a cutting board, and pull apart with a couple forks. Remove any large pieces of fat and discard.

Return to the sauce and keep on warm in the slow cooker until you're ready to eat.



  1. HI BBQ! As long as there's no poi, I am so down with this! I'm seeing this eaten rolled in lettuce leaves, how did you do it?


  2. We had ours with rolls, but lettuce wraps sound great!

  3. Made this and had it last night, it's a real winner. You can't beat how easy it is and the aroma alone is worth making it. The good taste is just icing on the cake!