Recipes out of the Blond Box

¼ cup reduced sodium soy sauce
¼ cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped fresh ginger
1 teaspoon five-spice powder
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
¾ cup reduced sodium chicken broth
12 ounces wide lo mein noodles cooked according to package directions
2 scallions, thinly sliced
steamed snow peas

1. In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger, and five-spice powder. Place in resealable plastic bag; add pork; seal bag and shake to coat with marinade. Refrigerate overnight.
2. Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and cover with marinade. Cover and cook on high for 4 hours or on low for 6 hours.
3. Remove pork two large baking dish and keep warm. Pour liquid from slow-cooker into a saucepan. In a small bowl, stir cornstarch into ¾ cup chicken broth. After bringing the liquid in the saucepan to a boil, whisk in the broth mixture. Cook for 1 min.
4. Shredded pork into large pieces with 2 forks; stir in sauce. Spoon over noodles; garnish with scallions, and serve with steamed snow peas.