Asian Pulled Pork Sandwiches
1/2 cup hoisin sauce 1/4 cup seasoned rice vinegar 1/4 cup reduced-sodium soy sauce 1/4 cup honey 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 garlic cloves, minced 4 pounds boneless pork shoulder roast 18 French dinner rolls (about 1-3/4 ounces each), split and warmed Optional toppings: shredded cabbage, julienned carrot, sliced jalapeno pepper, fresh cilantro or basil and Sriracha Asian hot chili sauce In a small bowl, whisk the first seven ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low 7-9 hours or until pork is tender. Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with two forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve as directed. Yield: 18 servings.