Cantonese Pork

• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
• 4 garlic cloves, crushed
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon hoisin sauce
• 1 teaspoon oyster sauce
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon salt
• 1 teaspoon red food coloring, optional
• 1 boneless pork loin roast (about 4 pounds)

1. In a large resealable plastic bag, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; seal bag and turn to coat. Refrigerate at least 24 hours.
2. Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in roast reads 145u0b0 and meat is tender, 3-4 hours. Let roast stand for 10-15 minutes before slicing.

honey, soy sauce, sesame oil, chinese cooking wine, garlic, fresh gingerroot, hoisin sauce, oyster sauce, salt, red food coloring, pork loin

Taken from www.tasteofhome.com/recipes/cantonese-pork/ (may not work)