Slow Cooker Korean Beef Tacos with Sesame Slaw

• 12 Whole-wheat Tortillas
• 4 pounds Beef Roast
• 1/2 cups Brown Sugar
• 13 cups Soy Sauce
• 1/2 cups Onion, Chopped
• 10 cloves Garlic
• 1 piece (About 1 Inch) Fresh Ginger, Peeled And Grated
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Sesame Oil
• 1 whole Jalapeno, Seeded And Carefully Chopped
• 3 cups Coleslaw Mix (The Kind With Carrots In It)
• 1/2 cups Green Pepper, Finely Chopped
• 1/4 cups Snipped Cilantro
• 3 Tablespoons Sesame Oil
• 2 Tablespoons White Vinegar
• 2 cloves Garlic, Pressed
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper

1. Place the the ingredients for the Korean beef in your slow cooker.
2. Cover and cook on low for 9 hours.
3. Shred and allow to sit in juices for the last 1-2 hours, with the lid off of slow cooker.
4. Before meat is done, combine in a medium bowl the slaw ingredients.
5. Allow to refrigerate for several hours before serving.
6. Serve shredded meat and slaw in a folded tortilla.
7. Dig in!

tortillas, brown sugar, soy sauce, onion, garlic, fresh ginger, rice, sesame oil, mix, green pepper, cilantro, sesame oil, white vinegar, garlic, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-korean-beef-tacos-with-sesame-slaw/ (may not work)