In a small bowl, stir together the brown sugar, Chinese five spice, garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon crack black pepper. Pat dry your pork shoulder and rub it all over with the spice blend.
Preheat a large saute pan over medium to medium-high heat. Sear the pork shoulder on all sides, until brown and caramelized. Transfer the pork shoulder to your slow cooker.
In a medium bowl, whisk together the honey, beef broth, balsamic vinegar and garlic chili sauce. Pour it over the pork shoulder.
Cook the pork on low for 7-8 hours or high for 4-5 hours. Once cooked, remove the pork shoulder very carefully from the slow cooker. Pull the pork with two forks. Set aside.
Pour the leftover sauce into a large saucepan. Bring to a simmer and add the cornstarch mixture. Whisk until the sauce begins to thicken about 4-5 minutes.
Serve the honey balsamic pork on top of rice, garnished with fresh cilantro and drizzle with extra garlic chili sauce if desired.