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.
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.