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+Ingredients
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+1/2 cup low sodium soy sauce
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+1/4 cup hoisin sauce
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+3 tablespoons sriracha hot chili sauce
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+6 tablespoons rice vinegar
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+3 cloves garlic, put through a garlic press
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+1.5 tablespoons peeled and grated fresh ginger
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+2 teaspoons dark sesame oil
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+1.5 teaspoons Chinese five-spice powder
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+4 pounds boneless butt pork roast
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+Garnish
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+1 bag moyashi
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+1 bunch cilantro
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+1 lime cut in wedges
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+Cut pork into 2 in thick steaks.
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+Mix all around.
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+Slow cooker on low for 8 hours
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+Put in fridge over night and skim fat.
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+Shred when cold
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+Remove about 1/2 of the liquid and put on high in slow cooker next day for 1hr to 90min to warm.
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+Serve over rice with garnish
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Chris Mague