Sticky Maple, Lime and Ginger Pulled Pork

Heat the oil in a large pan over medium high heat. Season the pork and add to the pan, browning the meat on all sides. Place the pork into the bottom of a slow cooker. In a small bowl, whisk together the maple syrup, tamari, Worcestershire sauce, lime juice and five-spice powder. Pour the marinade over the pork. Slow cook on low for 6-8 hours, or until the pork is lovely and tender and falls apart. Once the pork is cooked, lay the meat onto a serving dish and pour the juices from the slow cooker into a medium saucepan. Cook the marinade over medium high heat and slowly whisk in the cornstarch. Within a few minutes it should start to thicken. Pour the sauce over the pork and pull the meat apart with a fork. Garnish with lime wedges and freshly chopped coriander. Serve with warm, toasted buns and crispy rainbow slaw.