Soy-Ginger Pulled Pork with Tangy Sesame Slaw

In a 5- to 6-quart slow cooker, whisk together broth, jam, vinegar, molasses, soy sauce and crushed red pepper.

In a small bowl, combine five-spice powder and salt; rub all over pork. In a large skillet, heat oil over medium-high. Add pork; cook, turning to brown well on all sides, about 10 minutes. Transfer to slow cooker; turn pork to coat in sauce mixture. Top with onion, ginger and garlic. Cover and cook on low until pork is tender, 8 to 10 hours.

Remove pork from slow cooker, reserving liquid. Coarsely shred pork using two forks. Remove onion with a slotted spoon; add to pork, discarding any ginger pieces.

Skim fat from liquid, if desired, and transfer to a medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until reduced to roughly 11/4 cups, about 10 minutes. In a small bowl, whisk together the cold water and cornstarch; add cornstarch mixture to sauce, stirring constantly until thickened. Drizzle sauce over pork; toss gently to coat. Serve on buns with slaw.