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.
Provided by Ifni9806
Categories Roast Beef
Time 8h15m
Yield 4 lbs, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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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Souarya Akter
[email protected]Great recipe! The beef was so tender and the sauce was flavorful. I will definitely be making this again.
Fady Markos
[email protected]I made this dish last night and it was a hit! My family loved it. The beef was so tender and the sauce was delicious. I will definitely be making this again.
Mikey Spindler
[email protected]This recipe was so easy to follow and the results were amazing! The beef was so tender and flavorful, and the sauce was the perfect balance of sweet and savory. I will definitely be making this again.