Beef / Pork

Slow Cooker Shredded Korean Beef Tacos takes several minutes to prepare.

Slow Cooker Shredded Korean Beef Tacos takes several minutes to cook.

Slow Cooker Shredded Korean Beef Tacos makes 7 servings.

The ingredients for Slow Cooker Shredded Korean Beef Tacos are:

3-4 pounds beef roast (I used trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic(peeled, leave cloves intact, apprx 10cloves)
1/2 onion diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful, use gloves!)

Here is how you make Slow Cooker Shredded Korean Beef Tacos:

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.Serving Size: 7 servingsNumber of Servings: 7Recipe submitted by SparkPeople user VETGIRL06.

The nutritional information for Slow Cooker Shredded Korean Beef Tacos is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 743.1

• Total Fat: 45.9 g
• Cholesterol: 135.8 mg
• Sodium: 876.4 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 0.3 g
• Protein: 65.0 g