Although the kitchen has been hot, hot, hot for the past few weeks, I'm keeping my cool, with a little help from the slow cooker. In the summer, I eat cold salads more often than not, but when I do cook, I make enough to stash in the freezer, to carry me through the dog days. This shredded hoisin beef appeals to eaters of all ages, it freezes perfectly, and it's a flexible filling for sandwiches or sliders, or light and lean lettuce wraps, depending on who wants what. Hoisin sauce contains sugar, and though rice vinegar cuts the sweetness a bit, we still call this "hoisin beef candy" in our house. When you're slow cooking to shred, please try my technique of cutting the meat into quarters, and browning each piece on all sides. With more surface area, the edges get nice and "burnt", almost like barbecue. The lip-smacking sweet sauce will dribble down your chin, also just like barbecue. Top sandwiches or wraps with some raw crunchy vegetables (I like radishes and carrots) for contrast.