Getting back into the “real” world after vacation has been tough.  The bitter cold and snow is just making things worse.  I don’t like being cold so I tend to hibernate unless I really have to go out.  I needed to pick up my son at school so I stopped at the grocery store for the coleslaw mix for this dish.

Other than that, I am scraping the bottom of the cupboards and freezer because I don’t want to go out and get groceries.  It is just too cold. I am hoping to make it through the next few days just stopping at the little local grocery store once or twice for milk and produce before I have to do the big once a month shop.  We have been back from vacation 5 days and I still have not stocked up on groceries.

I had a pork butt thawing in the refrigerator and had no idea what to do with it.  I know it is a horrible fatty cut but it was super cheap and knew if I could shred it or pull it apart it would be delicious.  I found this recipe for Korean Beef Tacos at Love and Butter.com and decided to try to adapt it to what I had on hand.

Verdict:

This was delicious!  The kids were asking for more meat and onion pieces for their tacos.  As it was cooking it had a very strong smell of ginger but the taste was perfect for us.

WARNING!  Do not taste the “slaw” for the top unless you REALLY like vinegar.  The best words I could use to describe the taste were it tasted like feet.  But once it was on the tacos it really worked though. My kids giggled all through dinner at my feet comment because they really liked the slaw.

My mostly gluten-free son was happy because all I did was serve his on gluten-free tortillas and use gluten-free soy sauce in the dish so that he was eating the same dish we had.

I served this with a green salad and a side of green beans.

Ingredients:

• 4 lb. pork butt roast
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 2 cups of chicken stock
• 5 teaspoons garlic, minced
• 1 large onion, diced
• 1 teaspoon powdered ginger
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 teaspoon of red pepper flakes

Slaw Topping:

• 1/2 bag shredded coleslaw mix
• 1 tablespoon soy sauce
• 2 tablespoons vinegar
• salt and pepper to taste

Directions:

1. Mix all ingredients for the roast in the slow cooker.  Cook on low 8-10 hours or until it can easily be shredded.
2. Remove roast from the pan and shred discarding any extra fat.  Strain any onion from the sauce and add them to the roast for your tacos.
3. Mix the slaw ingredients together no more than 5 minutes before serving.
4. Warm tortillas and serve with meat/onion mix and topped with slaw.