• 2 1/2-3 lbs pork shoulder
  • 1 cup apple juice or 1 cup apple cider
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 1/2 teaspoons five-spice powder
  • 6 -8 kaiser rolls , split and toasted
  • 1 1/2-2 cups shredded napa cabbage (or commercial broccoli slaw mix)
  • 1 Trim any fat from the roast.
  • 2 Cut the roast to fit into your slow-cooker in needed.
  • 3 Put roast into slow-cooker.
  • 4 In a small mixing bowl, add the apple juice, soy sauce, hoisin sauce, and five-spice powder; stir to combine.
  • 5 Pour over roast.
  • 6 Cover and cook on LOW for 8-10 hours.
  • 7 Take meat out of slow-cooker and place in a large bowl or on a flat surface.
  • 8 Shred meat, using two forks (remove bone if there is one).
  • 9 Place meat on roll bottoms.
  • 10 Top with shredded cabbage; add roll tops.
  • 11 Skim fat off of cooking juices.
  • 12 Serve cooking juice in small bowls for dipping.