Combine all the sauce ingredients in a small bowl, stirring well with a whisk.
Cook the Meat
Place the trimmed pork in the slow cooker, and pour the marinade over the top slowly, letting it drip down the sides. Leave a good coating of the marinade on top of the meat. Cover and turn on warm for 2 hours. Change heat to low and continue cooking for 8 more hours.
Remove pork from slow cooker using a sturdy slotted spoon and place it on a platter. Cover with aluminum foil to keep warm.
If the sauce in the slow cooker has any extra fat, skim it off or pour the sauce through a gravy/fat separator. Transfer the extra sauce to a 2-quart saucepan and add the chicken broth. Cook over low heat until the sauce thickens slightly, about 10 to 15 minutes. Shred the pork with 2 forks, and serve with the sauce.