Asian Pulled Pork Sandwiches

Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering. We like to enjoy it southern style: with a bit of our Green Apple Slaw tucked right in the sandwich for added crunch.
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Ingredients

1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced

1 1/2 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (you can substitute beef brisket)
10 buns

Instructions

Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.
When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.
Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns. If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.
Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving. Serves 10.

Nutritional Information:
Per serving (3/4 cup meat and 1 bun):
Calories 470
Protein 44g (88% DV)
Carbohydrates 36g (12% DV)
Total Fat 15g (23% DV)
Saturated Fat 5g (24% DV)
Cholesterol 115mg (38% DV)
Sodium 1051mg (44% DV)
Iron (23% DV)
Thiamin (121% DV)
Riboflavin (47% DV)
Vitamin B6 (35% DV)
Vitamin B12 (30% DV)
Phosphorus (38% DV)
Zinc (43% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.