1 onion, chopped
3 lbs. boneless pork shoulder butt roast, trimmed
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1 cup ketchup
3 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. honey
1 1/2 Tbsp. Sriracha hot sauce
1 tsp. ground coriander
1 tsp. fresh ginger, minced
Fried or steamed rice for serving
Chopped cilantro for garnish

Place onion in slow cooker. Place pork over onion and sprinkle with salt, pepper and garlic powder. Cook, covered on low for 6 to 8 hours or until pork is tender.

Meanwhile, in small bowl whisk together ketchup, lemon juice, Worcestershire, honey, hot sauce, coriander and ginger until well combined. Set aside.

Remove pork and onions from slow cooker; discard cooking juices. Allow pork to slightly cool and shred with a fork. Return pork and onions to slow cooker. Pour mixture overtop; stir until well combined. Cover slow cooker and cook on low for 1 hour.

Serve pork with rice and garnished with cilantro.