CrockPot Korean Beef Tacos

(Crockpot) Korean Beef Tacos

by Becca {Crumbs and Chaos}

Ingredients

• 3-4 lbs. BEEF ROAST
• 1/2 cup BROWN SUGAR
• 1/3 cup SOY SAUCE
• 10 WHOLE CLOVES GARLIC
• 1/2 ONION, chopped
• 1 inch piece FRESH GINGER, peeled and grated
• 2 Tablespoons SEASONED RICE WINE VINEGAR
• 1 Tablespoon SESAME OIL
• 1 JALAPENO, diced
• 1 (16 oz.) bag of COLESLAW MIX
• 1 Tablespoon SOY SAUCE
• 2 Tablespoons SEASONED RICE WINE VINEGAR
• SALT & PEPPER
• TORTILLAS

Instructions

Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.

Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.

In a medium bowl, combine remaining ingredients (except for tortillas).

Serve shredded meat on tortillas, top with slaw mixture.


Now for my additions that made them better

Add 2T of fish sauce to the crockpot with the meat..and when making the coleslaw add a few squirts of fish sauce and add 1 big heaping tablespoon of Tahini..the creaminess is amazing...finally squirt some shiracha to it and you have it amazingly tasty...we have no leftover after this meal..I will always make this!!~Tiffany