Ingredients
1/2 cup honey1/2 cup hoisin sauce1/4 cup soy sauce1/4 cup ketchup4 garlic cloves, minced4 teaspoons minced fresh gingerroot1 teaspoon Chinese five-spice powder1 boneless pork shoulder butt roast (3 to 4 pounds) 1/2 cup chicken brothFresh cilantro leaves
Preparation
Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight.
Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.
