Asian Pulled Pork Sandwiches

Inspired by Craig Strong's Asian Pulled Pork Sandwich - see his recipe
http://abcnews.go.com/GMA/recipe?id=12500875

The month of April, I am inspired to think ASIAN, mostly because I am deeply affected by the situation in Japan.  I can not imagine what they are going through. 
So while doing research "of all things Japanese,"  I have learned what a beautiful culture they have.  The food, decor and traditions.  A post will soon follow with 30 of my favorite Japanese - (Asian) inspired items but until then,  here is the first - Asian Pulled Pork Sandwiches.  I served these at a New Years Eve party and they were a big hit!

INGREDIENTS

For the Pork
1 pork shoulder (Costco sells two, freeze one for later)
2 tablespoons vegetable oil
1 cup pineapple juice
2 cups Soy Vay veri veri teriyaki sauce
1 tablespoon brown sugar
salt and pepper to taste

For the Slaw
2 cups julienned red or green cabbage
¼ cup julienned carrot
¼ cup julienned red onion
½ teaspoon rice wine vinegar
¼ cup red bell pepper
1 tablespoon vegetable oil
3 dashes Tabasco
salt and pepper to taste
1 tablespoon chopped cilantro

For the Bread
8 Hawaiian rolls, cut in half
and toasted

HOW TO MAKE

Season pork shoulder with salt and pepper. In a medium saucepan add oil, place on medium-high heat, and brown pork shoulder on all sides. Remove and place in pan with all other ingredients of the pork mixture. Cover and bake in pre-heated 300˚ F oven for 3 hours the 250˚ for 1. Remove pork from liquid. Allow to cool enough to handle and pull into shreds and removing and fat. 
Simmer liquid and reduce by 50%. Strain liquid and mix ½ cup with pork.

In separate bowl, mix all slaw ingredients.
Serve Buffet style so guests can layer themselves.

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