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
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Mix together cumin, chili powder, granulated garlic and smoked paprika and rub mixture onto pork roast.
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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
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When pork is fully cooked pull apart using two forks.
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Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
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Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (.
CABBAGE AND ONION SLAW
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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.
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Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 2 minutes.
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Taste for sweetness and add more sugar as needed.
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Pour vinegar mixture over cabbage-onion mixture.
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Add soy sauce and cilantro and mix well.
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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
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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
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Rinse black beans and add them to cooked rice with hot sauce.
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Season with sea salt and black pepper to taste.