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Post by Debbie on Jun 16, 2012 16:19:59 GMT -5
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
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.
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