Step 1

Cut pork into 1 1/2- to 2-inch chunks. Sprinkle on all sides with five-spice powder, rubbing it in with your fingers. Heat oil in a very large skillet over medium heat. Add the pork and cook, turning to evenly brown all sides, until well browned.

Step 2

Transfer the pork to a 3 1/2- to 4-qt. slow cooker. Add water. Cover and cook until the meat shreds easily with a fork, 4 to 5 hours on High or 8 to 10 hours on Low.

Step 3

Transfer the meat to a cutting board, leaving the cooking juices in the slow cooker. Let cool slightly, then shred with two forks, discarding any fat. Transfer the shredded meat to a 1 1/2- to 2-qt. shallow foil pan.

Step 4

Skim fat from the cooking juices. Measure out 1/2 cup of the cooking juices (discard the rest). Whisk 1/4 cup of the juices, honey, vinegar, soy sauce and crushed red pepper to taste in a medium bowl. Pour over the meat and toss to coat. Add the remaining 1/4 cup juices, if desired. Cover the pan with foil and refrigerate for up to 2 days.

Step 5

Tote the meat to the tailgate in an insulated cooler. To reheat, place the covered pan on a charcoal or gas grill over medium coals or heat. Cover and grill until heated through, stirring occasionally, 15 to 20 minutes. Meanwhile, grill buns, cut-sides down, until toasted, about 1 minute. Use a slotted spoon to serve the hot meat in the buns (see Tip).