Makes 8 servings.
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 and seal. Marinate in refrigerator at least 2-hours and up to 8 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 and place on a cutting board or work surface. Cover with aluminum foil to keep warm.
Add broth to sauce in slow cooker. Cover and cook on HIGH for 30 minutes or until the sauce thickens. Shred pork with 2 forks and serve with sauce. Serve along with sticky rice or steamed long-grain white rice as well as steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn and water chestnuts.
This recipe was provided by Ed K