Asian Shredded Pork Sandwiches

• 1 can (15 ounces) plums, drained and pitted
• 1 tablespoon Sriracha chili sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon pepper
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons canola oil
• 1 boneless pork shoulder butt roast (3 pounds)
• 4 medium carrots, finely chopped
• 10 ciabatta rolls, split
• Shredded napa
• other cabbage

1. Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
2. Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours.
3. Remove pork; shred with two forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage.
4. Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

chili sauce, hoisin sauce, soy sauce, rice vinegar, honey, garlic, pepper, sesame oil, ground ginger, salt, canola oil, pork shoulder butt roast, carrots, ciabatta rolls, cabbage

Taken from www.tasteofhome.com/recipes/asian-shredded-pork-sandwiches/ (may not work)