Five-Spice Pork Sandwiches

There hasn’t been as much time to work on recipes of late as I would like, sadly – but now that I have a few moments in between trying to get everything to just calm down a bit, might I present Five-Spice Pork? It is very yummy.

Five Spice Pork Sandwiches

1 2 ½ to 3 pound pork shoulder roast
1 cup apple juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 ½ teaspoons five-spice powder
6 to 8 kaiser rolls, split and toasted
1 ½ to 2 cups shredded Chinese cabbage

Trim any excess fat from roast. If necessary, cut roast to fit into a 3 ½ or 4 quart crockery cooker. Place meat in cooker

For sauce, combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast.

Cover and cook on low heat setting for 10 to 12 hours, or on high heat setting for 5 to 6 hours.

Remove roast from cooker. Remove meat from bone; discard bone and fat. Using two forks, shred the meat. Serve meat on toasted rolls with Shredded cabbage.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

You can serve this au jus by skimming the fat from the juices and spooning the juice into small bowls, supplying a bowl of juice with each sandwich.

Five-Spice powder should be in the Oriental section of your grocery. IF you can’t find it, you can make your own.

Combine all of the following:

3 tablespoons ground cinnamon
6 star anise or 2 teaspoons aniseed
1 ½ teaspoons fennel seed
1 ½ teaspoons whole szechwan peppercorns or whole black peppercorns
¾ teaspoon ground cloves

in a blender. Cover and blend to a fine powder, then store in an airtight container.