1. Place the beef into the sleeve of your slow cooker. In a medium bowl, combine the hoisin, soy sauce, orange juice and zest, rice vinegar, honey, sesame oil, and the grated ginger. Whisk to combine and then pour the mixture over the beef. Cook on low for 8 hours or until the meat is pull-apart tender. When it is done, remove the meat from the slow cooker and set aside (I put mine in a large bowl or even a storage container to shred).

2. Pour the liquid in the slow cooker into a medium to large saucepan set over medium heat. In a small ramekin or bowl combine the cornstarch with 3 Tbsp water and stir until smooth (if you need a bit more water to get it smooth, that’s fine). Add this slurry to the pan and bring to a low boil, whisking constantly. As soon as it boils, reduce to a simmer and cook for about 10 minutes, or until it has reduced and noticeably thickened. If it bubbles and spatters too much, you can cover and leave the lid ajar to allow the moisture to escape. Taste for seasoning, and adjust as needed. I often add a bit more honey here, but this is up to you.

3. Pour this sauce over the shredded beef and toss to combine. To make a flatbread, lay a naan on a flat surface and top with some greens, followed by some of the shredded beef. Combine the mayo and the 2 Tbsp of Sriracha in a small bowl and use this to top your flatbreads, if desired. Top with some of the Sriracha pickles and enjoy!

For the pickles, thinly slice 4 kirby cucumbers (no need to peel). Place the slices in a large lidded glass jar and set aside. In a medium saucepan over medium heat, combine 1 cup white distilled vinegar, 1 to 2 Tbsp Sriracha (depending on how hot you like it), 1 Tbsp granulated sugar, 1.5 tsp salt, and 1 whole garlic clove. Bring to a simmer, stirring, until the sugar has dissolved. Pour this vinegar mixture over the cucumber slices and leave the jar uncovered until it reaches room temperature. Serve at room temp or chilled.