Ingredients

• 1  2-1/2- to 3-pound pork shoulder roast
• 1  cup apple juice
• 2  tablespoons soy sauce
• 2  tablespoons hoisin sauce
• 1-1/2  teaspoons five-spice powder
• 6 to 8  kaiser rolls, split and toasted
• 1-1/2 to 2  cups shredded Chinese cabbage

Directions

1. Trim any excess fat from roast. If necessary, cut roast to fit into a 3-1/2- or 4-quart crockery cooker. Place meat in cooker.

2. For sauce, in a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. Remove roast from cooker. Remove meat from bone; discard bone and fat. Using two forks, shred meat. Skim fat from cooking juices. Divide juices among 6 to 8 bowls. Serve meat on toasted rolls with shredded cabbage. Serve with juices. Makes 6 to 8 servings.