I love, love LOVE Chinese barbecued pork. I will drive 30 miles for really good stuff at a restaurant. I love it so much I even make it myself. But it's a bit of a hassle, a tad drippy, ad I have to scrub my roasting rack of sticky goo afterwards. YUCK! So I was beyond happy when I found this simple recipe using my favorite kitchen utensil ... the crock pot.
Combine first 8 ingredients in 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 or overnight, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on LOW for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Using a gravy separator, pour in sauce and separate sauce from fat; discard fat. Return to slow cooker. Mix cornstarch with broth, add to sauce in slow cooker, and cook on LOW for 30 minutes or until sauce thickens.
Shred pork with 2 forks; serve with sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.