SLOW COOKER KOREAN STREET TACOS

korean street tacos 3
Course: Entree
Cuisine: Fusion
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
INGREDIENTS
  • 3 dozen tortillas corn or flour
  • 1 cup Cheese your favorite
  • Sriracha or your favorite hot sauce
  • lime wedges for garnish
  • chopped cilantro for garnish
KOREAN STREET TACOS
  • 4 lbs . pork shoulder
  • 1 onion diced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 2 limes sliced
  • 1 in orange sliced quarters
CABBAGE AND ONION SLAW
  • 1 red onion halved and thinly sliced
  • 2 cups shredded cabbage
  • 1 small carrot shredded
  • 1/2 cup apple cider vinegar
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup sugar
  • 2 teaspoons sea salt
  • Pinch crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon chopped cilantro
BLACK BEANS AND RICE
  • 1 cup white rice
  • 2 cups chicken stock
  • 15 ounces black beans
  • 1 teaspoon hot sauce
  • sea salt and pepper to taste
INSTRUCTIONS
  1. Mix together cumin, chili powder, granulated garlic and smoked paprika and rub mixture onto pork roast.
  2. Place chopped onions, limes and oranges on bottom of slow cooker, add roast and 1 package of Campbell’s Korean Sweet Barbecue Sauce. Cook on low heat for 6-7 hours, or until pork is tender
  3. When pork is fully cooked pull apart using two forks.
  4. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
  5. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (.
CABBAGE AND ONION SLAW
  1. Add cabbage, sliced onions, and carrots into a large bowl. Pour enough boiling water over them to fully cover. Leave covered for 10 seconds, then drain completely.
  2. Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 2 minutes.
  3. Taste for sweetness and add more sugar as needed.
  4. Pour vinegar mixture over cabbage-onion mixture.
  5. Add soy sauce and cilantro and mix well.
  6. Allow to stand at room temperature, until fully cooled. Cover and refrigerate for at least 4 hours and up to 2 weeks.
BLACK BEANS AND RICE
  1. Cook rice in two cups of chicken stock on stove top, bring to a light boil then turn heat to simmer and allow to finish cooking
  2. Rinse black beans and add them to cooked rice with hot sauce.
  3. Season with sea salt and black pepper to taste.