Slow Cooker KBBQ Tacos
What You Will Need
Ingredients
- 2 1/2 – 3 lb. beef bottom round or shoulder
- 3 Tbsp. flour
- tortillas, to serve
- Asian slaw, to serve
- extra limes, for garnish
Sauce Mix
- 1 large onion, finely dice half and roughly chop the other half
- 3 Tbsp. Lee Kum Kee Minced Garlic
- 1 cup Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 cup rice wine vinegar
- 1 ½ Tbsp. Lee Kum Kee Pure Sesame Oil
- 2 Tbsp. Lee Kum Kee Minced Ginger
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp. crushed red pepper flakes
- 1 tsp. chipotle powder
Made with
Lee Kum Kee products
How to make it
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Combine the sauce mix ingredients in a large bowl. Place liquid and beef in a large slow cooker. Cover and cook on low for 10 hours.
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After 10 hours, pour the liquid out of the slow cooker into a large saucepan. Bring to a simmer. Let the meat remain in the slow cooker, with the heat turned off.
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Stir the 3 tablespoons of flour into 1/4 cup of water. Whisk together so it is well combined and forms what resembles a paste. Slowly stir the flour/water paste into the saucepan. Continue simmering until the liquid has thickened to your liking.
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Return thickened liquid to the slow cooker. Use two forks to shred the meat and mix with the liquid.
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Build tacos with the meat and slaw on top of warmed tortillas. Serve with a squeeze of lime. Enjoy!
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