1/4 cup hoisin sauce (NOTE: Once I somehow managed to be without hoisin sauce late at night while I was preparing this for the crockpot...yikes...so I subbed some good smoky brown-sugar bbq sauce I had on hand and it worked pretty good in a pinch)
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth
How to make it
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; seal. Marinate in refrigerator at least 2 hours, turning occasionally. (I like to leave in the fridge overnight.)
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours (or up to 10 hours).
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.