This pulled pork is a little bit teriyaki and a little bit char siu and all flavor! It is great on a sandwich and perfect over rice. Throw it in your slow cooker and dinner will be ready when you are.
Optional, but encouraged: Cut the pork butt into large fist sized chunks and season generously with salt and pepper. Heat the vegetable oil over medium high heat and brown the pork on all sides.
Stir together remaining ingredients in a large slow cooker. Place pork into the sauce.
Cook on low for 8 hours or high for 4-6.
You can shred the pork and shred it at this point if you'd like, but I prefer to defat the liquid in a fat separator if serving the same day or by placing it in the refrigerator if making it ahead of time.
To serve, pull the pork with a couple of forks. Add enough cooking liquid back in to reach your desired level of "juiciness."
Notes
If you would like the juice to stick to the meat a bit more, stir in a couple of tsp of cornstarch dissolved in a little bit of cold water the defatted liquid. Bring to a simmer until thickened then add to the pork.