FIVE-SPICE PORK SANDWICHES

1 2 1/2 to 3 lb) pork shoulder blade roast

1 cup apple juice or cider

2 tbsp soy sauce

2 tbsp hoisin sauce

1 1/2 tsp five spice powder

1 1/2 to 2 lb napa cabbage OR broccoli slaw mix

6 to 8 whole grain hamburger rolls or kaiser rolls, split and toasted

Trim fat from meat. Place meat in a slow cooker. In a small bowl, combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour mixture over the meat in cooker. Cover and cook on low 10 to 12 hours or 5 1/2 to 6 hours.

Transfer meat to a cutting board, reserving the juice in the cooker. Allow meat to cool slightly then remove meat from bones. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl. If desired, strain the juices and skim off fat.

To serve, arrange meat and, if desired cabbage on buns. Serve the cooking juice into individual small bowls for dipping.

Yield: 6 to 8 sandwiches