The previous night, place the roast to brine in a solution of 2 tablespoons of salt diluted in 4 cups of water.
Remove the roast from the brine, pat it real dry and, with the help of a sharp knife, score the top in a diamond pattern. This will allow the meat to absorb more flavors, and make it even juicier.
Place the roast in the ceramic bowl of your slow cooker. Set aside.
Mix the garlic, ginger, date paste, coconut aminos, rice vinegar, sesame oil, fish sauce, chili pepper, onion powder and salt together in a mixing bowl. Pour that mixture over the roast and spread it evenly across the top, taking care to massage it into every cut with your fingers (or with a spoon, if you’d rather not get your fingers dirty).
If time permits, place the roast in the refrigerator to marinate for a few hours or even overnight.
Cook on high for 6 hours, or until the roast is cooked through and really fork tender.
Carefully lift the roast and remove it to an oven safe baking dish; place it under the broiler for 5 to 10 minutes, until the top gets nice and golden brown.
Meanwhile, strain the cooking liquid through a fine mesh sieve and set aside.
Slice the roast and serve with the cooking juices.