Crock pot Korean taco

Printer Friendly Recipe
3 pound chuck roast
3/4 cup soy sauce
2/3 cup packed brown sugar
5 cloves garlic
1 1/2 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 teaspoon crushed red pepper flakes

Cucumber Slaw
1/2 hot house cucumber (the long skinny ones)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste

To serve:
flour tortillas
fresh cilantro
Siracha

Directions:
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.

Place the chuck roast in the bottom of a crock pot. In a small bowl, whisk together all the ingredients for the cooking liquid. Pour over the roast.

Set the crock pot to low and cook 8-10 hours. When ready to serve, remove the roast, and shred into bite-sized pieces.

Skim the fat off the top of the cooking liquid. Pour some of the liquid over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate overnight.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.