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| photo from here |
This is another good "make one now, make one for later" dish, since you can follow steps 1 through 3, placing the ingredients in a gallon ziploc bag first and then into the freezer. Then, when you're ready, just pick up at step 4. No need to defrost - I've done it right from the freezer. Just be sure to buy your veggies and tortillas the week you plan to make your second batch.
The Ingredients:
4 pounds boneless beef or pork roast
1/2 cup soy sauce
1/2 cup hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)
Serve with:
small, soft tortillas or butter lettuce (as a lettuce wrap)
plum sauce
red cabbage and carrot slaw (see banh mi recipe for slaw instructions)
scallions, chopped (optional)
peanuts, chopped (optional)
The Directions:
1. Trim any visible fat from the meat, and place it into your stoneware.
2. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
3. Pour in the soy and hoisin sauces.
4. 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).
5. to serve, spread the plum sauce on a warmed tortilla or on a large piece of butter lettuce and top with the mu shu, slaw and scallions. You could also top with chopped peanuts, which we don't do #allergies.
Recipe adapted from here
4 pounds boneless beef or pork roast
1/2 cup soy sauce
1/2 cup hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)
Serve with:
small, soft tortillas or butter lettuce (as a lettuce wrap)
plum sauce
red cabbage and carrot slaw (see banh mi recipe for slaw instructions)
scallions, chopped (optional)
peanuts, chopped (optional)
The Directions:
1. Trim any visible fat from the meat, and place it into your stoneware.
2. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
3. Pour in the soy and hoisin sauces.
4. 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).
5. to serve, spread the plum sauce on a warmed tortilla or on a large piece of butter lettuce and top with the mu shu, slaw and scallions. You could also top with chopped peanuts, which we don't do #allergies.
Recipe adapted from here
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