Crockpot Korean Tacos
For the Meat:
3 or 4 pounds boneless pork ribs (I used boneless pork ribs because they were on sell but I'm sure you could use chicken or beef)
3/4 cups soy sauce
1/2 cup and 2 TBS packed brown sugar
5 cloves garlic, grated (I roughly chopped)
2 tablespoons grated ginger (again I roughly chopped)
3 tablespoons rice vinegar
1 tablespoons sesame oil
1/2-1 teaspoons crushed red pepper flakes
Optional: if you are using the pork ribs and want less fat, cook in a pot of water for a few minutes to render some of the fat off.
In a slow cooker base add the ribs (some people spray their crock-pot with non-stick cooking spray first but I found that it makes no difference). In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on low heat for 8 hours. The original recipe suggested that you rotate the ribs halfway through and use a turkey baster to do a quick baste on the ribs but I didn't do this. When ready to serve, take out of crockpot, and shred.
Prepare Purple Cabbage Slaw by shredding 1/2 head of purple cabbage and tossing it with 1 TBS of soy sauce (I always use Braggs Amino Acids) and 2 TBS of rice vinegar. Salt and pepper to taste.
Lightly fry tortillas. If you need detailed instructions for cooking a tortilla check out this website http://gastronomygirl.blogspot.com/2008/02/corn-tortillas-and-how-to-cook-them.html
To serve, top cooked tortilla with finished Korean Pork and top with Purple Cabbage Slaw.
Adapted from http://www.mylifeasamrs.com/2011/09/crockpot-korean-beef-tacos.html for the meat and http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html for the slaw
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