FIVE-SPICE PORK SANDWICHES

Five-Spice Pork Sandwiches image

Provided by @MakeItYours

Number Of Ingredients 12

1 2 1/2 pound pork shoulder blade roast
1 cup apple cider or apple juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 1/2 teaspoons Homemade Five-Spice Powder or five-spice powder
6 whole grain hamburger buns or kaiser rolls, split and toasted
1 1/2 cups shredded napa cabbage or packaged shredded broccoli (broccoli slaw mix) (optional)
3 tablespoons ground cinnamon
6 star anise or 2 teaspoons anise seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons whole Szechwan pepper or whole black pepper
3/4 teaspoon ground cloves

Steps:

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.
To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.
In a blender combine cinnamon, anise, fennel seeds, pepper, and cloves. Cover and blend to a fine powder. Store in a tightly covered container at room temperature. Makes about 1/3 cup.