Place the pork in a slow cooker or crockpot. Combine the brown sugar, stock balsamic vinegar, hoisin sauce, garlic, root ginger and onion. Mix well. Pour over the pork. Cover and cook on low for 8 hours.
Remove the pork to a chopping board. Strain the liquid into a saucepan. Add the combined cornflour and water. Simmer, until thickened.
Using two forks, shred the pork into small pieces. Place in a bowl with the sauce.
Serve between hamburger buns or sliders together with a tangy coleslaw.