Slow Cooker Korean BBQ Beef Tacos

• 3 to 3 1/2 pounds boneless beef short or country-style ribs*
• 4 Land O Lakes Garlic & Herb Saute Express squares,
• cut into small pieces
• 1/3 cup chopped green onions
• 1 cup apple juice
• 1/3 cup firmly packed brown sugar
• 1/4 cup mirin
• 1/4 cup rice wine vinegar
• 1/4 cup soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon firmly packed brown sugar
• 1 teaspoon sesame oil
• 1/8 teaspoon garlic chile sauce
• 4 cups coleslaw tri-color mix
• 2 tablespoons finely chopped cilantro leaves
• 12 (7- to 8-inch) flour tortillas

1. Place beef ribs into 5- to 6-quart slow cooker.
2. Top with pieces of Saute Express squares and green onions.
3. Whisk all remaining beef ingredients together in bowl until sugar is dissolved.
4. Pour over beef.
5. Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.
6. Remove beef from slow cooker.
7. Pull beef into shreds using 2 forks.
8. Combine rice wine vinegar, 1 tablespoon brown sugar, 1 tablespoon soy sauce, sesame oil and garlic chile sauce in bowl; stir until sugar is dissolved.
9. Add coleslaw mix and cilantro; toss to coat.
10. Place about 1/2 cup shredded meat into each tortilla.
11. Top with about 1/4 cup Asian slaw mixture.

boneless beef short, garlic, green onions, apple juice, brown sugar, mirin, rice wine vinegar, soy sauce, ginger, rice wine vinegar, soy sauce, brown sugar, sesame oil, garlic, cilantro, flour tortillas

Taken from www.landolakes.com/recipe/4174/slow-cooker-korean-bbq-beef-tacos (may not work)