Crockpot Monday

Just fired up the ole crock pot making the following recipe:

Slow Cooker Char Siu Pork Roast
From Cooking Light

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.
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
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. Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)CALORIES 227 (38% from fat); FAT 9.5g (sat 3.1g,mono 3.9g,poly 1.1g); PROTEIN 21.6g; CHOLESTEROL 73mg; CALCIUM 30mg; SODIUM 561mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 12.7g Cooking Light, MARCH 2006

James had his 6 month check up Friday. He is in good health weighing in at 20 pounds, 5 oz, 28 inches long. I really need to buy new car seats!

Nothing else going on except we did lose the bidding war and spend the weekend wallowing in self pity. Good times.