Crockpot Korean Tacos
Total time
Author: Courtney via Crockpot365
Recipe type: Dinner
Cuisine: Korean/Mexican
Serves: 10
- 3-4 pound Beef Chuck Roast
- 1 head of garlic, peeled and separated
- 1 half of a medium onion, peeled and sliced
- ½ cup brown sugar
- ⅓ cup soy sauce
- 2 tablespoons Nakano Red Pepper Seasoned Rice Vinegar - or just SRV with red pepper flakes
- 1 tablespoon minced ginger
- 1 tablespoon oil
- 1 jalapeno pepper, minced
- Trim any excess fat off of your beef chuck roast and place into a 6 quart slow cooker.
- Add all the other ingredients and cook on low for 8-10 hours.
- Remove and shred meat and serve immediately on flour tortillas.
- Top with your choice of toppings - ideas: cheese, kimchi, SIRACHA, creamy unami sauce, cilantro
Recipe by Lemons & Lunges at http://lemonsandlunges.com/2013/11/01/crockpot-korean-tacos/
3.2.1255