- In a small bowl, combine first eight ingredients and stir well with a whisk.
- Place in a large zipper-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 in large bowl and cover with aluminum foil to keep it warm; set aside.
- Add broth to sauce in slow cooker.
- Cover and cook on LOW for 30 minutes or until sauce thickens.
- Shred pork and serve with sauce.
- Garnish with optional Chinese parsley.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
220 calories, 7 g fat, 2.5 g saturated fat, 70 mg cholesterol, 600 mg sodium, 13 g carbohydrate, 0 g fiber, 9 g sugar, 24 g protein
