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
- 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.
- 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.
- 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.
- Shredded pork into large pieces with 2 forks; stir in sauce. Spoon over noodles; garnish with scallions, and serve with steamed snow peas.