4 lb boneless pork roast
2 inch piece of ginger, sliced
1 Sweet onion, sliced
3 cloves chopped garlic
water
Layer 1/2 of the onion, 1/2 the ginger and 1/2 of the garlic on the bottom of the crock pot. Top with roast. Add the remaining onion, ginger and garlic and the salt and pepper on top of roast. Fill crock 1/3 full with water. Turn crock to low and cook for 8 hours.
Remove from crock and cool enough to handle. Shred well.
Sauce
2 tbsp prepared mustard
2 tbsp molasses
1 tbsp hot chili sauce
1 tbsp soy sauce
1 tbsp grated ginger
1 tbsp apple cider vinegar
1/2 tsp white pepper
1/4 cup water
Add all of the ingredients to a small sauce pan and heat to simmering on medium heat. Toss with pork or serve on the side for dipping.
