Korean Style Shredded Pork

1 (4 pound) boneless center cut pork loin, trimmed of excess fat

4 garlic cloves, coarsly chopped

1 yellow onion, sliced

2-3 tablespoons Sriracha Sauce

2 tablespoons brown sugar or Stevia

1/4 cup Joe and Son’s Dark Toasted Sesame Oil

2 tablespoons soy sauce

1/2 cup Joe and Son’s Honey Ginger White Balsamic Vinegar

Place the roast in the removable crock of a slow cooker. In a bowl, combine remaining ingredients and pour over pork. Cook on LOW for 8 hours or HIGH for 4 hours, or until the internal temperature of the roast at the thickest point reaches 145°F and shreds easily. You can also cook the pork in a Dutch oven low and slow for 2 1/2—3 hours at 275°F. Once cooked through, transfer to a cutting board and lightly tent with foil. Strain the cooking juices into a saucepan and bring to a boil. Boil the sauce until it is reduced by about half and thickened. Shred the pork and serve with sauce over rice, in lettuce wraps, Asian tacos or sandwich rolls. If you don’t eat pork, try this with boneless, skinless chicken thighs.