Crockpot Korean Barbecue Tacos with Asian Slaw

Who remembers the freakin’ DELICIOUSNESS that was Crockpot Bahn Mi Brown Rice Bowls with Asian Slaw?? Well this is the sexy taco version, and probably the best way I can think of the spice up all those leftovers. Crockpot Korean Barbecue Tacos use the same simple ingredients to make heavenly, shredded, slow cooked meat topped with tangy and crunchy slaw.  It’s a party in your mouth.

In preparation for my own little Thanksgiving-palooza tomorrow, (see Beginners Guide: How to Make Thanksgiving for Two if you missed it) I was craving something 1. crockpot-level easy, and 2. not comfort food. As I will be eating Thanksgiving leftovers for the rest of my life, some spicy Crockpot Korean Barbecue Tacos felt like a great way to switch it up for my tastebuds. And they were thankful.

Don’t forget to use your leftovers to make Crockpot Bahn Mi Brown Rice Bowls with Asian Slaw! No extra prep, I promise. It’s the perfect office desk lunch.

Crockpot Korean Barbecue Tacos with Asian Slaw

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

A bahn mi sandwich becomes a bahn mi taco! Tender asian beef slow cooked all day and topped with tangy and crunchy slaw.

Author: Ally

Recipe type: Tacos

Cuisine: Asian

Serves: 4-6 servings

Ingredients

• For the meat:
• 2 lbs pork shoulder, (or beef chuck roast, or chicken breast!)
• ½ cup soy sauce
• ½ cup low sodium beef stock
• 1 tsp sesame oil
• 2 tablespoons rice wine vinegar
• salt & pepper
• 6 cloves garlic, peeled
• 1 onion, peeled and quartered
• ½ cup brown sugar
• Optional 1 tsp cayenne pepper, to taste
• .
• For the slaw:
• 1 bag coleslaw mix, (shredded cabbage and carrots)
• ½ cup white vinegar
• ¼ cup white sugar
• 1 tbsp salt
• .
• For the tacos:
• Sliced cucumbers
• Sliced jalapeños
• Fresh cilantro
• Soft taco shells

Instructions

1. Add all the meat ingredients, (first ten, through cayenne pepper) to a slow cooker. Cook on low for 8 hours or on high for 4. Shred meat with two forks, and let sit in the juices on warm until ready to serve.
2. Meanwhile, make the slaw: in a tupperware container or large mason jar, mix up the vinegar, white sugar, and salt. Add 2 cups of the coleslaw mix, and coat with the liquid. Cover and let sit at least an hour in the fridge. As you use the slaw, you can add more of the coleslaw mix from the bag to the remaining liquid.
3. To assemble the tacos, heat taco shells on a gas stove or in the microwave, and top with a generous portion of the shredded meat. Top with lots of coleslaw and sliced cucumbers, jalapeños, and cilantro.

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