Korean Beef Tacos

•3-4 lbs. BEEF ROAST


•1/2 cup BROWN SUGAR

•1/3 cup SOY SAUCE

•10 WHOLE CLOVES GARLIC

•1/2 ONION, chopped

•1 inch piece FRESH GINGER, peeled and grated

•2 Tablespoons SEASONED RICE WINE VINEGAR

•1 Tablespoon SESAME OIL

•1 JALAPENO, diced

•1 (16 oz.) bag of COLESLAW MIX

•1 Tablespoon SOY SAUCE

•2 Tablespoons SEASONED RICE WINE VINEGAR

•SALT & PEPPER

•TORTILLAS

Instructions

Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.

Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.

In a medium bowl, combine remaining ingredients (except for tortillas).

Serve shredded meat on tortillas, top with slaw mixture.