Slow cooker Asian Shredded Pork

I am loving my slow cooker.  You throw all the ingredients together in the morning turn in on low, forget about it and come back later and everything is cooked and ready to go for supper.  I have also recently discovered Chinese 5-spice powder and I really like it.  It adds a distant warm flavour to a dish.  My family enjoyed this roast and I used the extra to make Asian wraps the next night.  So crack out the slow cooker, you may have a new best friend as well.  

Slow cooker Asian Shredded Pork

The Ingredients.



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)



The 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,