• ¼ c low sodium soy sauce
• ¼ cup hoisin sauce
• 3 tbsp tomato sauce
• 3 tbsp honey
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1 tsp sesame oil
• ½ tsp five spice powder
• Pork Roast (trimmed)
• ½ chicken broth

Place the first eight ingredients in a large zip top plastic bag and shake to mix before adding the trimmed pork. Marinate in the fridge for at least 2 hours, turning occasionally.
Place the pork and the marinade in the slow cooker, cover and cook on high for one hour. Reduce to low and cook for six hours.
Remove the meat from the slow cooker and cover with foil to keep warm. Add the chicken broth to the sauce in the slow cooker and cook on low for 30 min until the sauce thickens. Shred the pork with two forks and serve with the sauce.

• 2 c wholemeal flour
• 1 c bran
• ½ tsp salt
• 1 ¼ c sugar
• 1 egg
• 1 c milk
• 1 tsp baking soda
• 1 tsp baking powder
• ½ c oil
• 2 tsp vanilla
• 1 ½ c finely sliced rhubarb

Sift the dry ingredients, add bran. Combine the remaining ingredients and beat well. Mix dry and wet ingredients and stir until just mixed. Place in greased muffin tins and sprinkle with the topping before baking at 200C for 20-25 mins

Topping

• 1 Tbsp melted butter
• 1 tsp cinnamon
• ¼ raw sugar