Crockpot Korean Barbecue Tacos with Asian Slaw
Prep time
Cook time
Total time
A bahn mi sandwich becomes a bahn mi taco! Tender asian beef slow cooked all day and topped with tangy and crunchy slaw.
Recipe type: Tacos
Cuisine: Asian
Serves: 4-6 servings
  • 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
  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.
Recipe by Ally's Cooking at