Mix ingredients (except for meat and cornstarch) in slow cooker or large pot.
Add meat. Cook on low for 8-10 hours, or high for 5-6 hours.
Shred meat with forks.
Make cornstarch slurry with cold water. Add to cooking liquid and simmer until thickened.
Return meat to pot and stir until well coated.
Serve over rice, with stir-fried bok choy or other vegetables.