Ingredients
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4
-
1/2
-
1/2
-
6
-
6
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Crock Pot Asian Shredded Beef/Pork, From modified from Cooking Light’s 2007 list of annual recipes., Fab recipe. Sauce is thick and packed with flavour. Used as a filling for wraps & in a stir fry. I have used both pork roasting joint & pork belly (adjusted cooking time) & they both turned out great. Can’t praise this enough- thank you for posting., YUMMMMM. Put it in wraps with cabbage and a little rice
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Steps
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1
Done
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Use a 5 Quart Slow Cooker. Trim Any Visible Fat from the Meat, and Plop It Into Your Stoneware. My Meat Was Fresh, but It's Okay If Your Meat Is Still Frozen. |
|
2
Done
|
Sprinkle the Dried Spices Directly Onto the Meat, and Top With the Ketchup and Honey. |
|
3
Done
|
Pour in the Soy and Hoisin Sauces. |
|
4
Done
|
Cover and Cook on Low For 8-9 Hours, or Until Meat Shreds Easily With a Fork. You May Need to Take the Meat Out and Cut in Chunks After 8 Hours, Then Turn to High For an Hour or So to Get It to Shred Nicely (i Did This). |
|
5
Done
|
Serve Over White or Brown Basmati Rice, or Over Shredded Cabbage. |
