Line a crock pot with a liner.
Open liner and place inside a 5 – 6-quart crock pot bowl.
Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the crock pot.
Add pork shoulder; cover and cook on low heat for 7 to 8 hours or high for 3 to 4 hours.
Remove pork shoulder from the crock pot and shred the meat before returning to the pot with the juices.
Stir in broccoli, carrots, celery, snow peas and chestnuts.
Cover and cook, on high heat, for 15 to 30 minutes or until vegetables are tender.
Cook pasta according to package instructions; drain well.
Serve pasta immediately, topped with pork mixture.
