Ingredients
1/2 cup low sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons sriracha hot chili sauce
6 tablespoons rice vinegar
3 cloves garlic, put through a garlic press
1.5 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1.5 teaspoons Chinese five-spice powder
4 pounds boneless butt pork roast

Garnish
1 bag moyashi
1 bunch cilantro
1 lime cut in wedges

Cut pork into 2 in thick steaks.

Mix all around.

Slow cooker on low for 8 hours

Put in fridge over night and skim fat.
Shred when cold

Remove about 1/2 of the liquid and put on high in slow cooker next day for 1hr to 90min to warm.

Serve over rice with garnish
