3-lb pork shoulder blade or butt roast 1/2-cup chopped shallots, or 1-onion chopped 8-cloves garlic, smashed 1-tbsp chopped gingerroot 1/4-cup hoisin sauce 2-tbsp Asian chili paste 1 1/2-tbsp rice vinegar 1-tbsp soy sauce 1-tbsp Chinese rice wine or dry sherry 2-tsp granulated sugar 1 1/2-tsp five-spice powder

Place pork in slow cooker with fatty side up
In a food processor, mince together the shallots, garlic and ginger
Stir in the hoisin sauce, chili paste, vinegar, soy sauce, rice wine, sugar and five spice powder
Spread over pork
Cook for 4-5 hours on high or 8-10 hours on low, until the pork is tender enough to shred with a fork
Serve on kaisers

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