Korean Pork Tacos with Cucumber Slaw

Samantha recently posted this on Cool Foodie Mama and I already made it tonight. I was so glad to find something easy that everyone liked. I left out the hot sauce because of my kids' preference. I cut the cucumbers matchbox-style and diced the onions. Besides that, I followed the recipe. I put lots of slaw on mine since I love veggies. I like the crunch and freshness of the slaw together with the tender meat. Elisa thanked me lots because I rarely cook pork and she loves it.

Korean Pork Tacos with Cucumber Slaw

4-5 pounds picnic pork, pork butt, pork shoulder (it's just about the same)

10 oz. low sodium soy sauce
1 c. brown sugar
6 garlic cloves
4 T. fresh grated ginger
6 T. rice vinegar
6 T. dark sesame oil
2 T. vegetable oil
2 T. sriracha hot sauce
1 c. water

Slaw:

1 regular cucumber, halved lengthwise and sliced thin
1/3 red onion also sliced thin
1/4 t. salt
4 T. rice vinegar
Crushed red pepper (optional)

Dump all ingredients for the pork in the crockpot and set on low for 8 hours or high for 6 hours. After the 6 or 8 hours, pull the pork out and shred. Pour the sauce into a saucepan on the stove at medium-high heat and reduce by half. Toss the pork back into the reduced sauce and keep warm.
 

For the slaw, toss the ingredients together into a bowl and refrigerate for at least an hour before serving to soften the veggies.

To serve, scoop up some pork into a soft, warm flour tortilla, top with plenty of cucumber slaw.