Ingredients
3 lbs chuck roast, brisket, or beef cheek
6 garlic cloves
3-6 green onions
½ Asian pear or kiwi
1 cup beef broth
1 cup soy sauce
⅓ cup beer (lager)
5 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp brown sugar
1 tbsp honey
1 tbsp ginger powder (or 1 tsp fresh ginger)
1 tsp red pepper flakes
1 tsp black pepper
½ tsp liquid aminos
½ tsp fish sauce
Instructions
1) Prep ingredients
• finely mince the garlic & pear/kiwi
• chop green onion at an angle into long oval shapes (*Japanese bias cut)
• cut meat into two 1 ½ slabs
• stab holes into all sides of your meat
2) To prevent ingredients from sticking to your measuring cups and spoons, measure & pour these ingredients into a 4-6 quart pot in the following order:
1. soy sauce, beer & broth
2. red pepper, sesame seeds, brown sugar, black pepper & ginger powder*
3. vinegar, liquid aminos & fish sauce
4. ½ sesame oil, then hoisin sauce
5. other ½ of sesame oil, then honey
3) Whisk together your ingredients, then toss in the fruit, garlic, & onion (*if you're using fresh ginger, add it now)
4) Massage the meat with the marinade, working it into the holes cut earlier
PRESSURE COOKER
5) Set your pressure cooker to high with the valve closed for 20 minutes per pound of meat (3 lbs = 60 min.)
6) When the timer is up, turn off the cooker but do not open. Set a timer for 15 minutes.
7) After 15 minutes, open the valve and allow it to quick release for 10 minutes before opening the lid
8) Remove from heat & finish shredding the meat
SLOW COOKER
5) Set your slow cooker to low heat for 8-10 hours
6) Check on it when there are 2 hours left, flipping the meat and lightly shredding it if possible
7) Remove from heat & finish shredding the meat
OVEN
5) Set your oven to 140ºF & set a 4 hours timer
6) About halfway through, flip the meat and check internal temperature (should be below 130ºF). Lightly shred, if possible.
7) When internal temperature reaches 135ºF: turn off the oven, shred the meat, cover with foil and allow it to sit in the still-warm oven until you're ready to serve it
STOVE-TOP
5) On medium heat, allow your marinade to reach a boil (*best to use a dutch oven)
6) Flip the meat and lower heat to a simmer
7) Tightly cover with lid & let it simmer for 5-6 hours (until it comes apart easily with a fork)
8) Enjoy!!!