4-5 lbs Boston butt pork roast, cubed (bone and larger fat pieces removed)
1 1/2teaspoonsground ginger
1 teaspoononion powder
1 teaspoongarlic powder
1 teaspoonkosher salt
1/2teaspoon freshly ground black pepper
1tablespoon sesame oil
For the sauce
1-2 tablespoonschili garlic sauce
3tablespoons brown sugar
3 clovesfresh garlic, minced
1/2cupplus 6 tablespoons water, divided
Sliced green onions or chives
Red pepper flakes
Toasted sesame seeds
Place cubed pork in a large bowl. Sprinkle with ground ginger, onion powder, garlic powder, salt and pepper. Toss to coat.
Heat a large non-stick skillet to medium-high. Add about 1 teaspoon each of sesame and canola oil. Add about 1/3 of the pork and cook until pieces are lightly browned. Add browned pork to slow cooker. Add more oil to the skillet and continue browning pork in batches.
Make sauce by adding hoisin, chili garlic sauce, rice vinegar, soy sauce, brown sugar, garlic and 1/2 cup water in a bowl. Whisk to combine then pour over pork. Cook on high for 3 hours or low for 6.
Make a slurry by whisking cornstarch and 6 tablespoons cold water in a small bowl until no lumps remain. Remove slow cooker lid and stir in cornstarch slurry. Leave the lid off but keep the slow cooker on for 15 minutes to thicken sauce.
Serve pork over rice. Garnish with green onions, red pepper flakes, and/or toasted sesame seeds if desired.