Crock Pot Asian Shredded Beef/Pork

1. 1

   Use a 5 quart slow cooker.

2. 2

   Trim any visible fat from the meat, and plop it into your stoneware.

3. 3

   My meat was fresh, but it's okay if your meat is still frozen.

4. 4

   Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.

5. 5

   Pour in the soy and hoisin sauces.

6. 6

   Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork.

7. 7

   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).

8. 8

   Serve over white or brown basmati rice, or over shredded cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.