Asian Pulled Pork Sliders With Vietnamese Slaw

Ingredients For Rub and Pork:

1 tbsp Chinese five-spice powder 
1 tbsp packed dark brown sugar 
1 1/2 tsp salt
1 tsp black pepper
1 tsp ground coriander
1/2 tsp cayenne
5 lb pork roast

For Sauce:
1/4 cup packed dark brown sugar 
3/4 cup hoisin sauce
1/2 cup fish sauce 
1/3 cup unseasoned rice vinegar 
3 garlic cloves, minced
2 tbsp finely grated fresh ginger 
1 teaspoon Chinese five-spice powder

For Vietnamese Slaw:
1 lbs red cabbage, cored and finely shredded 
1 cup cilantro leaves
1/4 cup chopped mint leaves
1/2 cup chopped basil leaves
1 bunch scallions, thinly sliced
1/4 cup rice wine vinegar
1/4 cup sugar
4 tbsp fresh lime juice 

1/2 tsp salt
1/4 cup oil

Method:
Combine cabbage, cilantro, mint, basil, and scallions in a bowl. Whisk together rice wine vinegar, sugar, lime juice, salt and oil. Adjust to taste with additional vinegar and sugar as desired. Toss cabbage with dressing, then chill, covered, at least 2 hours for slaw to soften. Slaw can be made 8 hours ahead and chilled, covered. 

Make Rub and Prepare Pork:
Stir together spices in a small bowl. Remove pork from refrigerator and put in a large roasting pan. Trim surface fat from pork, then rub all over with spice mixture. Let pork stand at room temperature 30 minutes.

Make Sauce:
Whisk together all sauce ingredients.

Roast Pork:
Heat oven to 350°F.
Cover pork roast with a sheet of parchment paper, then cover roasting pan tightly with foil. Roast 1 hour. Carefully loosen foil, lift up parchment, and pour half the sauce over pork. Tightly cover pork again and roast 1 more hour. Turn pork over and pour remaining sauce over it, then tightly cover again. Continue to roast, basting every half hour with pan juices, about 2 1/2 hours more, or until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat registers 190°F. 

Transfer to a cutting board. When meat is cool enough to handle, coarsely shred it, using 2 forks, and transfer to a large bowl. While pork is cooling, pour pan juices into a large measuring cup and let stand until fat rises to top, then spoon off and discard fat. Drizzle meat with some pan juices and serve remainder on the side. Serve pork and slaw on buns.

Notes:
Pork can be roasted and shredded 3 days ahead. I have made this in a slow cooker/crock pot as well. If roasting in a crock pot, cook the pork in the sauce until fork tender and shred with a fork. 

For Assembly:
24 Slider buns, split and toasted
Vietnamese Slaw