Whisk together the marinade ingredients until well combined. Rub the pork with the marinade. Cover and refrigerate for at least 30 minutes, up to overnight. Discard the excess marinade and place the pork into the slow cooker.
5 lb pork butt, 3 tablespoons hoisin sauce, 3 tablespoons ketchup, 3 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons toasted sesame oil, 2 teaspoons Chinese five spice powder, 4 cloves garlic, 1 tablespoon fresh ginger, 1 tablespoon olive oil
To make the Korean BBQ Sauce, heat the olive oil in a skillet over medium high heat. Cook the shallots until soft. Whisk in the chicken stock, ketchup, honey, soy sauce, and give spice powder. Cook until the sauce begins to thicken and reduce. Remove from the heat and add the vinegar and sesame oil.
2 shallots, 1 cup chicken stock, ½ cup ketchup, 2 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon Chinese five spice powder, 2 tablespoons rice wine vinegar, 1 teaspoon toasted sesame oil, 1 pinch red pepper flakes
Pour the sauce over the pork, and cover. Cook on low for 6 hours (or 4 hours on HIGH). Using two forks, pull the pork apart.
Assemble the sliders with the pulled pork and Asian slaw and serve.
Slider Rolls, Asian Slaw