Chinese Pulled Pork

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless pork shoulder, trimmed
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons cornstarch

1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal.
2. Marinate in refrigerator at least 2 hours, turning occasionally.
3. Place pork and marinade in an electric slow cooker.
4. Cover and cook on low for 8 hours.
5. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
6. Pour sauce from the slow cooker into a saucepan.
7. Whisk broth and cornstarch to create a slurry; add to sauce.
8. Bring the mixture to a boil and remove from heat to thicken.
9. Shred pork with 2 forks; serve with sauce.