✤1- 2½-3 lb pork shoulder roast, trimmed of excess fat
✤1 cup apple juice or cider
✤2 tbsp (34g) soy sauce
✤2 tbsp (40g) hoisin sauce
✤2 tsp five-spice powder
✤2 cups shredded napa cabbage
✤ Kaiser rolls or buns
❖If necessary, cut the meat to fit into a 3½-4 qt slow cooker. Place meat in cooker.
❖In a small bowl, whisk together the apple juice/cider, soy sauce, hoisin & five-spice powder. Pour over meat in cooker.
❖Cover and cook on low for 9-10 hours or on high 5-6 hours.
❖Transfer meat to a cutting board and cool slightly; reserve juices. Using 2 forks, pull meat apart into shreds. Strain reserved juices into serving bowl and skim off fat.
❖To serve, arrange meat on buns and top with some cabbage. Serve cooking juices for dipping.
