Slow Cooker Korean Pork Tacos

NOTES:

• This recipe makes a lot of pulled pork. Stash half in the freezer for a quick meal another night.
• Depending on the jalopenos, this makes for mild-medium heat pulled pork. If you'd like to make it spicier, add 1-2 tablespoons of sriracha to the soy sauce mixture before cooking meat.
• Would be good with plain Greek yogourt or sour cream too and Jenny says next time she would go extra heavy on the jalapeno and lime.

PULLED PORK:

• 1/2 cup light or dark brown sugar
• 1/2 cup soy sauce
• 1/2 cup diced red onion
• 2 jalapeno peppers , finely chopped
• 2 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 2 tablespoons sesame seeds
• 3 lbs pork tenderloin or pork butt/shoulder roast
• Salt and pepper , to taste
• 5 whole garlic cloves

SLAW:

• 1 tablespoon light or dark brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• Juice of half a lime
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon salt
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 4 scallions , chopped
• 1/4 cup chopped cilantro

TACOS:

• Corn or flour tortillas
• Shredded pulled pork
• Slaw
• Cilantro , optional
• Lime wedges , optional

TO MAKE THE PORK:

• Combine the brown sugar, soy sauce, red onion, jalepeno, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth.
• (Optional step) Sprinkle pork with salt and pepper and brown in a large pan set over medium high heat. Brown all or most sides, about 3-4 minutes per side.
• Place pork in a slow cooker. Pour soy sauce mixture over the top. Add the garlic cloves.
• Cover with lid and cook on low for 7 hours, on high for 4 hours.
• Shred pork slightly into large pieces and continue to cook uncovered for an additional 30 minutes.
• Shred pork completely and use immediately or store in the fridge for up to 1 week in the freezer for up to 3 months.

TO MAKE THE SLAW:

• Combine the brown sugar, sesame oil, olive oil, ginger and salt in a bowl and whisk until smooth.
• In a bowl toss the green and red cabbage, scallions and cilantro together. Pour dressing over the top and toss until combined.
• Use immediately, the slaw won't keep for very long.

TO SERVE THE TACOS:

• If desired, toast tortillas in a dry skillet over medium heat.
• Top tortillas with pork, slaw, cilantro and a squeeze of a lime wedge.