I serve the Char Siu over cauliflower rice, topped with green onions and sriracha and with a side of Chinese Green Beans.  

To make this #dinnerdoneby9am I put everything in the slow cooker in the morning, then shred the meat just before serving.

-3-4 lb boston butt pork roast, trimmed of fat
-1/4 cup low sodium soy sauce
-1/4 cup hoisin sauce
-3 Tbsp honey
-4 cloves garlic, minced
-1 inch piece of fresh ginger, grated
-1 Tbsp sesame oil
-2 Tbsp Sriracha sauce or chili garlic sauce
-rice or cauliflower rice, green onions and sriracha for serving

In a greased slow cooker, whisk together soy, hoisin, honey, garlic, ginger, sesame oil, and Sriracha sauce.  Add pork, turning to coat. Cook pork on low for 8-10 hours or high for 6-8 hours (until pork shreds easily).  Remove pork from slow cooker and shred using 2 forks (discarding any extra fat while shredding). Return the shredded pork to the slow cooker and mix well. Taste and adjust seasonings, adding extra sriracha if desired. Serve over rice with green onions and sriracha.