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. Marinate in refrigerator at least 2 hours, turning occasionally.
2. Place pork and marinade in an electric slow cooker.
3. Cover and cook on low for 8 hours.
4. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface.
5. Cover with aluminum foil; keep warm.
6. Stir cornstarch into broth and add to sauce in slow cooker.
7. Cover and cook on low for 30 minutes or until sauce thickens.
8. Shred pork with 2 forks; serve with sauce over rice.

Directions for Freezing:

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place all the ingredients in a Gallon Freezer Ziploc bag except for broth and cornstarch (label those instructions on the bag)
3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into slow cooker.
3. Cook on “low” setting for 8 hours.
4. Remove pork from slow cooker using a slotted spoon; shred and keep warm
5. Stir cornstarch into broth and add to sauce in slow cooker.
6. Cover and cook on low for 30 minutes or until sauce thickens.
7. Shred pork with 2 forks; serve with sauce over rice.