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 crockpot. 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 setting for 10 to 12 hours or on high 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.
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