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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.