3 pounds boneless pork loin roast, trimmed, cut in half
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon finely chopped fresh garlic
1 teaspoon ground cumin
1 (8-ounce) can crushed pineapple in juice
1 teaspoon ground cinnamon
1 cup sliced green onion
8 large Kaiser rolls, split, buttered
1/2 cup honey barbecue sauce, if desired
Spray 4-quart slow cooker with no-stick cooking spray; set aside.
Melt 1 tablespoon butter in 10-inch skillet over medium-high heat until sizzling; add pork pieces. Cook, turning occasionally, until pork is browned on all sides (8 to 10 minutes).
Place browned pork and remaining 3 tablespoons butter into prepared slow cooker. Combine all remaining pork ingredients except green onions in small bowl; pour mixture over pork. Cover; cook on Low heat setting for 8 to 10 hours or High heat setting for 4 to 6 hours, or until pork shreds easily.
Remove pork from slow cooker. Shred pork using 2 forks. Place shredded pork back into slow cooker with sauce. Stir in green onions.
Spread 1 tablespoon barbecue sauce onto each bottom half of roll, if desired. Top with 1/8 pork mixture, 1 cheese slice and top half of roll.
To make ahead, prepare as directed above through addition of green onions. Refrigerate overnight; begin cooking next morning.