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Asian Shredded Beef Slow Cooker


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Rate this recipe 4/5 (11 Votes)


  • 4 pounds boneless beef or 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 5-spice powder
  • 2 teaspoons garlic powder (or 6 cloves, minced)


Adapted from


Step 1

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. I used the cabbage, and we all liked it. The cabbage provided a bit of a crunch at first, but then got warm and soggy with the sauce. I liked it better when it was soggy---if I was making this just for myself, I'd pour the bag of cabbage into the pot to get it wilty, but the rest of the family prefers the crunch.

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