
- 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. Marinate in refrigerator at least 2 hours, 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.
- Stir cornstarch into broth and add to sauce in slow cooker.
- Cover and cook on low for 30 minutes or until sauce thickens.
- Shred pork with 2 forks; serve with sauce over rice.
Directions for Freezing:
Prep:
- Label your freezer bag with the name of the meal and cooking instructions.
- Place all the ingredients in a Gallon Freezer Ziploc bag except for broth and cornstarch (label those instructions on the bag)
- Remove as much air as possible, seal and lay flat in the Freezer.
Cooking:
- The night before cooking, move frozen bag to your refrigerator to thaw
- The morning of cooking, pour contents into slow cooker.
- Cook on “low” setting for 8 hours.
- Remove pork from slow cooker using a slotted spoon; shred and keep warm
- Stir cornstarch into broth and add to sauce in slow cooker.
- Cover and cook on low for 30 minutes or until sauce thickens.
- Shred pork with 2 forks; serve with sauce over rice.