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
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.
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.
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 https://allyscooking.com/2016/11/19/crockpot-korean-barbecue-tacos/