Ingredients
- 3 lb pork shoulder roast
- 1 cup apple juice or apple cider
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp bottled hoisin sauce
- ½ tsp five-spice powder
- 8 whole wheat hamburger buns, split and toasted
- 2 cups shredded (Chinese) napa cabbage
- 2 green onions, thinly sliced
How to Make It
- Trim fat from roast. If necessary, cut roast to fit in a 3-½- or 4-quart slow cooker. Place roast in cooker. In a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast in cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Remove meat from cooker, reserving cooking liquid. Remove meat from bone; discard bone. Using two forks, shred meat; discard fat. Place ½ cup meat (about 3 oz.) on each bun bottom. Top with ¼ cup shredded cabbage; add bun tops. Skim fat from cooking liquid. Serve 3 Tbsp. cooking liquid each in bowls for dipping; sprinkle liquid with green onions.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 282 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 61 mg 20% |
Sodium 478 mg 8% |
carbohydrates 27 g 21% |
Dietary Fiber 3 g 8% |
Sugars 8 g 9% |
Protein 26 g 52% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |