2

lb boneless pork butt or shoulder

Oil

1

cup pineapple juice

1/2

cup hoisin sauce

1/4

cup packed brown sugar

1

teaspoon Chinese five spice

4

cloves garlic, peeled and finely chopped

1-inch piece of gingerroot, grated

1

tablespoon sambal oelek chili paste

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

8

slices provolone cheese, cut in half

1

can (20 oz) pineapple rings, drained

Egg wash (1 egg, beaten with 1 tablespoon water)

1/4

cup mayonnaise (or Greek yogurt)

2

tablespoons sweet chili sauce

Salt and pepper to taste

1

Season pork with salt and pepper and enough oil to glisten. Heat heavy-bottom 10-inch skillet over medium-high heat. Cook pork in skillet until caramelized on all sides.

2

Place pork in slow cooker; cover with pineapple juice, hoisin sauce, brown sugar, Chinese five spice, garlic, gingerroot and sambal oelek. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours, until fork tender. Pull into pieces with fork.

3

Heat oven to 350°F. Spray pizza pan with cooking spray.

4

Unroll dough; separate into triangles. Arrange triangles in pizza pan with long pointed sides facing out, overlapping slightly to form circle.

5

Place 2 overlapping slices of cheese in middle; repeat around circle with half of the cheese slices. Top with pulled pork and pineapple rings. Fold over triangles to seal; brush with egg wash.

6

Bake about 20 minutes or until golden and bubbly. In small bowl, stir together Sweet Chili Aioli ingredients. Cut ring; enjoy with aioli in center.