Long, slow cooking in a slow cooker makes pork shoulder flavored with apple juice, sauces, and spices tender and juicy. The pork is ideal for shredding to serve in rolls with shredded cabbage.
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.
For sauce, in a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
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.