1 tablespoon olive oil
Wet Rub:
2 tablespoons toasted sesame seed oil
2 tablespoons ginger powder sounds like a lot but it's amazing
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper
Slow Cooker Sauce:
1/2 cup coconut milk
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirin may substitute dry sherry
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch
Caramel Sauce:
1 1/4 cup packed brown sugar
1/4 cup water
Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside. Whisk together all of the Wet Spice Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker. In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over pork. Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred. Meanwhile, remove all of the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce. To make the Caramel Sauce, add brown sugar and water to large skillet and boil over medium heat for 1 minute, whisking constantly. Don't overcook or it will harden! Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes. Pour desired amount of Caramel Sauce over shredded pork and toss until evenly coated with a spatula. Add additional sriracha for spicier if desired. Serve with rice/veggies/etc.