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