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.