Place the roast in the crock-pot and sprinkle with the spices. Pour the water in the bottom of the crock-pot. Cook on LOW for 4-6 hours. When the roast is tender enough to pull apart, gently shred with tongs, leaving bite size chunks of meat. Toss the meats in the juices as you pull the roast apart.
Leave the meat in the crock-pot while you prepare the glaze. Combine the brown sugar and arrowroot in a small saucepan and whisk to break up any lumps. Add the vinegar, water and soy sauce and whisk to combine. Warm over medium heat until the mixture thickens. This should only take a few minutes. You can increase the heat as needed, but stir constantly. When the sauce has thickened, drizzle the meat with about half of the glaze. Serve with additional glaze as desired. Enjoy!
I used a very inexpensive balsamic vinegar for this recipe. With the amount of sugar in the sauce, there is no need to use a more expensive aged vinegar!
Crock-Pot Balsamic Brown Sugar Pork Roast https://barefeetinthekitchen.com/crock-pot-brown-sugar-and-balsamic-pork-roast-recipe/