In a small bowl, mix together all of the sauce ingredients and set aside.
Pat pork roast dry and sprinkle with salt and pepper.
Pour half of the sauce into the bottom of your slow cooker. Place pork roast in the slow cooker and cover with remaining sauce.
Place lid on slow cooker and cook on low heat for 7 hours or on high for 4 hours. When done, pork will be fork tender. (If you need to thicken sauce, add 3 tbsp of crockpot juices to a small bowl with 2 tsp cornstarch and whisk to combine. Pour back into the slow cooker and stir.) Shred pork with two forks.
Serve over steamed rice with chopped green onions (optional).
**Store completely cooled leftover pork in an airtight container in the fridge for up to two days.
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