Shredded Pork

We put this together for a family party to celebrate my new nephew. The meat was prepped the morning before the gathering, slow-cooked all day long, shredded and cooled that night and stored in the fridge to be warmed the next day. It made for good sandwiches (toasted rolls with melted provolone or Swiss) and some great quesadillas.

*1 TBSP. kosher salt
*1 tsp. black pepper
*3 garlic cloves, chopped
*1 TBSP. liquid smoke
*1 TBSP. grated ginger
*3 TBSP. soy sauce
*1 TBSP. brown sugar
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. Chinese five spice
*4ish pound pork roast (bone-in is good)
*1-2 c. chicken broth

Combine first 9 ingredients in a small bowl. Pierce pork a few times with a fork and place in a slow-cooker. Thoroughly rub mixture onto pork. Slowly pour 1 cup chicken broth over top so you don't 'wash' off all of the flavor. Cook on low 8 hours or until pork is tender and shreds easily. Remove from cooker and use two forks to shred meat.
Note: About half-way through the cooking, open lid and baste meat with juices.
Another note: If you are going to serve this the next day, after shredding, put meat on large tray to cool quickly. Refrigerate overnight. Also, strain remaining juices and save in fridge in case the meat dries out in fridge and add as necessary as meat is heating.