1/4 cup rice vinegar
2 TB fish sauce
2 TB soy sauce
2 TB honey
4 garlic cloves, minced or crushed
1 tsp ground ginger
1/2 tsp Chinese five-spice powder
1/3 cup brown sugar
1 (3 lb) pork butt roast
In a small mixing bowl, whisk together hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger, Chinese five spice, and brown sugar. Place pork butt in a 6 quart slow cooker. Pour barbecue sauce over pork roast. Cook on low 8 hours. Shred meat with a fork and serve hot.