I am a dog person. I always had at least one dog, and often two, in the home while growing up. After marrying, moving into our own house and having a couple of kids, we decided it was time for us to get our own dog.
My wife also grew up with a dog in the family and had a fondness for collies. I wasn’t overly enthralled with the breed, but kept an open mind. We decided to look first at adoption and spent time looking on the Internet for a dog to adopt. One night my wife found a picture of a mutt (with some collie in him) that was less than a year old and ready to adopt.
The shelter was in a town that was about an hour south of home. I don’t know how we couldn’t find an acceptable dog that was much closer to home, but we decided to drive down to check him out. We piled my three and six-year-old sons in the car and drove south.
Upon arriving at the shelter, we inquired about the dog and they told us to go out into the yard and they would let him out to play. We were all excited about it and when they let him out, he was a beautiful brown and white dog that had both collie and hound in him. We fell in love and he…..ignored us. He walked around the edge of the yard and did everything he could to pretend we did not exist. I give him a lot of credit as two small, excited boys were running around.
Despite the cold shoulder, we decided to make him part of the family. We told the shelter worker and was informed they had a 24 hour waiting period before any adoption to ensure the decision had time to sink in before the dog was released. That meant an hour back north and another round trip on a future day. All for a dog that ignored us. What did we do? We ended up with him days later.
This pork dish was wonderful. I cannot imagine how the dog stood it, smelling it all day while it cooked and not being able to eat any of it when it was done. Consider it payback for the initial cold shoulder!
I actually found a cut that was twice the size and cut it in half.
I hate shredding meat with a fork, but I did.
Char Siu Pork Roast
Makes: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
- 1/4 cup lower-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon five-spice powder
- 1 (2-pound) boneless pork shoulder (Boston butt), trimmed
- 1/2 cup fat-free, lower-sodium chicken broth
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.
Calories: 227 Calories from fat: 38% Fat: 9.5g Saturated fat: 3.1g Monounsaturated fat: 3.9g Polyunsaturated fat: 1.1g Protein: 21.6g Carbohydrate: 12.7g Fiber: 0.4g Cholesterol: 73mg Iron: 1.7mg Sodium: 561mg Calcium: 30mg