This is a must have in my house at least 3 times a month. It's really tender and tasty, plus the spices add a mouth watering warm aroma all around. You can set this up over night to marinade if you'd like (if your dish is removable), then pop it in and set while you're away at work (GUILTY!!). I generally serve it over rice, but I'm thinking of trying it out with soba noodles soon.

Ingredients:
2 lb beef or pork roast (this one was a boneless pork sirloin roast, but I've used bone-in butt too)
1 cup chicken broth
1/2 cup soy sauce (for gf use gf tamari)
1/3 cup balsamic vinegar
3 tbsp agave (or sugar)
1 tsp aji oil**
1/2 tsp Chinese five spice
3 cloves crushed garlic
1/4 tsp ground ginger
Optional***

**aji oil is found in most Asian supermarkets, but you can sub regular sesame oil and add a pinch of cayenne or red pepper flakes instead
***I normally throw in some broccoli florets, mushrooms, and diced new potatoes into this as well. See optional notes.

Directions:
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low. SET IT AND FORGET IT! :D Shred the pork and serve over rice with a little bit of broth.

*** I throw in the broccoli florets and potatoes about an hour to an hour and a half before completion. The potatoes soak up flavor, and the broccoli adds a nice crisp (as well as being healthy!). If I'm using mushrooms, I add these about 30min before it's completed. Any longer and they get really mushy.