Nutrition per serving may change if servings are adjusted.
1 2½ to 3-pound pork shoulder roast
1 cup apple juice or apple cider
2 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce
1½ teaspoons Chinese five-spice powder
8 whole wheat hamburger buns, split and toasted
2 cups shredded Chinese cabbage (Napa) or packaged shredded broccoli (broccoli slaw mix)
Trim fat from meat. If necessary, cut roast to fit into a 3- ½- or 4-quart slow cooker. Place meat in cooker (see Tip). In a small bowl combine apple juice or cider, 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- ½ to 6 hours.
Remove meat from cooker, reserving juices. Remove meat from bone; discard bone. Using two forks, shred meat. Place ½ cup meat on each bun bottom. Top with ¼ cup shredded Chinese cabbage or broccoli; add bun tops. Skim fat from juices. Serve juices in individual serving bowls for dipping.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.