Ingredients
1/2 cup honey1/2 cup hoisin sauce1/4 cup soy sauce1/4 cup ketchup4 garlic cloves, minced4 teaspoons minced fresh gingerroot1 teaspoon Chinese five-spice powder1 boneless pork shoulder butt roast (3 to 4 pounds) 1/2 cup chicken broth32 Bibb lettuce leavesShredded carrots, sliced green onions, shredded red cabbage and toasted sesame seeds, optional
Preparation
Combine first seven ingredients; pour into a large resealable plastic bag. Add pork; turn to coat. Refrigerate overnight.
Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices; stir in chicken broth. Thicken if desired. Return pork to slow cooker and heat through. Serve pork in lettuce leaf and garnish with desired toppings.
