Use a 6-quart slow cooker. Trim any visible fat from the meat and add the meat to the slow cooker insert. Sprinkle 5-spice and minced garlic directly onto the meat, and top with the ketchup and honey. Pour in ½ cup soy sauce and the hoisin sauce.

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.

Serve in crisp cabbage leaves and wrap to create little packets. If desired, serve with homemade grape dipping sauce (in lieu of plum dipping sauce, which contains gluten). Whisk together the grape jelly and 1 tablespoon soy sauce in a small bowl.