Step 1

Cut the pork roast into 4 large chunks and place in a large resealable bag.

Step 2

Add the soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, garlic, ginger, sriracha, and white pepper. Squeeze and rub the marinade into the meat until everything is well blended and the meat is fully coated. Refrigerate for at least 6 hours, preferably overnight.

Step 3

Transfer the pork and all of the marinade to the slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours. It’s ready when the pork is tender and shreds easily with a fork.

Step 4

Remove the pork to a cutting board and shred the meat using two forks. Cover loosely with foil and leave to rest.

Step 5

Strain the cooking liquid into a saucepan. Bring to a simmer over medium heat and add the cornstarch slurry. Stir and simmer until thick.

Step 6

Return the shredded pork to the slow cooker and pour over your desired amount of the sauce. Toss until well coated and season with salt to taste.

Step 7

Serve the pulled pork over steamed rice, lettuce wraps, or steamed buns with the rest of the sauce. Garnish with sesame seeds, green onions, shredded carrots, or cilantro. Enjoy!