In today’s bustling world, what’s not to love about combining ingredients in a pot, setting a timer, then returning at the end of the day to a lovely meal?

Slow cooking is a convenient way to enjoy classic autumn favorites such as stews, fall-off-the-bone pot roasts and delicious cobblers — all without turning on the stove or oven. It’s the perfect time for slow cooking since October is Energy Awareness Month.

Try these recipes to get in the spirit of Hawaiian Electric’s Clean Energy Fair, 10 a.m. to 3 p.m. Saturday at Pearlridge Center’s Uptown Center Court. Visit www.heco.com for details.

Slow Cooker Char Siu Pork

1/4 cup low-sodium soy sauce

1/4 cup hoisin sauce (Chinese barbecue sauce)

3 tablespoons ketchup

3 tablespoons honey

2 teaspoons minced garlic

2 teaspoons grated peeled fresh ginger

1 teaspoon sesame oil

1/2 teaspoon five-spice powder

2 pounds boneless butt pork roast, trimmed

1/2 cup fat-free, reduced-sodium chicken broth

Chinese parsley for garnish (optional)

In small bowl, combine soy and hoisin sauces, ketchup, honey, garlic, ginger, sesame oil and five spice, and stir well with whisk.

Place in large zipper-top plastic bag. Add pork and seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in slow cooker. Cover and cook on low for 8 hours.

Remove pork from cooker using slotted spoon; place in large bowl and cover with aluminum foil to keep warm; set aside. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens.

Shred pork and serve with sauce. Garnish with Chinese parsley if using. Serves 8.

Approximate nutritional information, per serving: 220 calories, 7 g fat, 2.5 g saturated fat, 70 mg cholesterol, 600 mg sodium, 13 g carbohydrate, no fiber, 9 g sugar, 24 g protein

Slow Cooker Apple Crisp

» Topping:

1 cup all-purpose flour

1/2 cup light brown sugar

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter, cut into small pieces

1 cup chopped walnuts

» Filling:

1/3 cup sugar

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

6 cups apples, peeled, cored and chopped

2 tablespoons lemon juice

To make topping, in bowl, mix flour, brown sugar, sugar, cinnamon, nutmeg and salt. Incorporate butter using pastry cutter or fork until coarse crumbs form. Stir in walnuts and set aside.

For filling, in small bowl, whisk together sugar, cornstarch, ginger and cinnamon.

Place apples in slow cooker, stir in the cornstarch mixture and toss with lemon juice.

Sprinkle with walnut crumb topping.

Cover and cook on high for 2 hours or low for 4 hours, until apples are tender.

When done, partially uncover cooker to allow topping to harden, about 1 hour. Serves 6.

Approximate nutritional information, per serving: 520 calories, 29 g fat, 11 g saturated fat, 40 mg cholesterol, 150 mg sodium, 65 g carbohydrate, 4 g fiber, 42 g sugar, 6 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.