1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tbsp hoisin sauce
4 garlic cloves, chopped
2 tbsp chopped ginger
1 tsp Chinese 5-spice powder
2 lb boneless center-cut pork roast
1 tbsp cornstarch
3/4 cup reduced-sodium chicken broth
12-oz wide low mein noodles, cooked following package directions, for serving
In a small bowl, whisk together the soy suce, honey, hoisin sauce, garlic, ginger, and 5-spice powder. Place mixture in a large resealable plastic bag and add the pork; shake to coat well.
Refrigerate pork overnight to marinate.
Spray slow cooker with nonstick cooking spray and place pork in cooker; pour marinade over the pork.
Place lid on cooker and cook on high 4 hours or on low 6 hours.
Remove pork to a large baking dish and keep warm.
Pour liquid from cooker into a saucepan.
In a small bowl, stir the cornstarch into the chicken broth until smooth.
Bring liquid to a boil and whisk in the broth mixture; cook 1 minute.
Shred pork into large pieces with two forks; stir in the sauce.
To serve, spoon the pork and sauce over the noodles. Garnish with thinly sliced scallions or green onions, if desired.