Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Heat 2 - 3 tablespoons canola oil in a large skillet until hot. Add pork shoulder and sear on all sides over medium heat. Place meat in cooker.
In a small bowl combine apple juice, soy sauce, hoisin sauce, and Five-Spice Powder. Pour over meat in cooker.
Cover and cook on low-heat setting for 6 - 8 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place shredded pork back into crock pot. Strain reserved cooking juices; skim off fat. Adding enough of juices to moisten pork. Keep warm on low setting.
To serve, arrange meat and, if desired, cabbage in buns. If desired, serve remaining cooking juices in individual serving bowls for dipping.
Lightly slice diagonal cuts in the fatty part of roast, only cutting deep enough to reach muscle. Place roast in a small roasting pan lightly greased with non-stick cooking spray.
In a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over meat in roasting pan, lifting meat to allow sauce to reach underside of meat.
Cover and bake at Lightly slice diagonal cuts in the fatty part of roast, only cut deep enough to reach muscle. Place pork roast in a small roasting pan lightly greased with non-stick cooking spray.
Cover and bake at 350°F for 2 hours or until no longer pink in center (165 - 170°F). After 1 hour 15 minutes, remove cover and baste. Continue to baste roast every 20 minutes until done.
Transfer meat to a cutting board, cover and rest 10 minutes before carving; reserving pan juices.
Meanwhile, whisk in 2 teaspoons cornstarch and heat sauce over medium-high heat until thick and bubbly; 5 minutes. Serve sauce with carved roast.