Crock Pot Asian Shredded Beef/Pork
"From http://crockpot365.blogspot.com/2009/05/crockpot-asian-shredded-beef-recipe.html, modified from Cooking Light's 2007 list of annual recipes."
- Ready In:
- 8hrs 15mins
- Ingredients:
- 7
- Yields:
-
4 lbs
- Serves:
- 6-8
ingredients
- 4 lbs boneless beef roast or 4 lbs pork roast
- 1⁄2 cup gluten-free soy sauce
- 1⁄2 cup gluten-free hoisin sauce
- 6 tablespoons ketchup
- 6 tablespoons honey
- 2 teaspoons Chinese five spice powder
- 2 teaspoons garlic powder (or 6 cloves, minced)
directions
- 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.
- Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
- Pour in the soy and hoisin sauces.
- 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).
- Serve over white or brown basmati rice, or over shredded cabbage.
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Reviews
-
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
