Pulled pork: 3 Tbsps. salt 4 tsps. five-spice powder 2 tsps. black pepper 13 lbs. boneless pork butts 1/4 cup vegetable oil 8 cups Kikkoman Plum Sauce 4 cups chicken stock 24 sweet Hawaiian or Portuguese rolls, split Cilantro leaves, as needed
TO MAKE PULLED PORK: Combine salt, five-spice and pepper; rub into pork on all sides. In large rondo, heat oil over medium heat; brown pork on all sides. Pour plum sauce and stock over pork; cover and bring to simmer. Transfer rondo to 300°F oven. Braise pork, turning occasionally in sauce, about 3 hours or until tender and almost falling apart. Cool in sauce.
Remove pork from sauce; pull apart into large shreds, discarding fat. Strain sauce (yields: 8 cups sauce).
FOR EACH SERVING, TO ORDER: Heat 1 cup pork in1/3 cup sauce. Heat 1 roll; fill with pork and sauce. Garnish with cilantro leaves.
Pulled pork: