In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.
Transfer the pork to a cutting board and shred using two forks.
In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.
Serve the pork over steamed white rice.
Notes
Crush red pepper is a good substitute for Thai chili peppers. You can also cook this recipe on low heat for 8 hours.