• Boneless pork shoulder – 2 lb, trimmed
  • Fat-free, low sodium chicken broth – ½ cup
  • Low sodium soy sauce – ¼ cup Hoisin sauce – ¼ cup
  • Ketchup – 3 tbsps
  • Honey – 3 tbsps
  • Minced garlic – 2 tsps
  • Fresh ginger – 2 tsps, peeled and grated
  • Dark sesame oil – 1 tsp
  • Five spice powder – ½ tsp


  1. In a medium bowl, whisk together the sauces, ketchup, honey, garlic, sesame oil and five-spice powder.
  2. Place pork in a large ziplock bag.
  3. Pour the sauce into the bag with pork; zip the lock and toss until well coated. Put in the refrigerator; marinate for 2+hours. If possible, turn the bag occasionally.
  4. Place the whole contents of the bag into the slow cooker; set it to slow; cook for 8 hours.
  5. Use a draining spoon to transfer the pork to a cutting board. Cover with aluminium foil; let it rest.
  6. Pour chicken broth in the slow cooker. Set it to low; cook, covered, for about 30 minutes (until the sauce thickens).
  7. Use two forks to shred the pork. Serve with sauce.
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