Korean Pork Tacos with Slaw

My husband likes to look over my shoulder as I am perusing Pinterest at night. He happened to see this recipe as I was pinning it. He served his mission in Korean and got super excited when he saw there was a recipe for Korean BBQ. He has talked about Korean BBQ many times before. I have thought about making Korean BBQ for him. I just don't know what would be a good recipe. I had pinned this recipe because I wanted to finally try and make it. My husband said it does not taste like Korean BBQ, but could not describe to me what Korean BBQ tasted like. But none the less, even though it did not taste like Korean BBQ, it was still delicious!

Shredded Korean Pork Tacos with Slaw

3-4 pound pork roast (the original recipe calls for beef, and you could use that as well)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic, peel (approximately 10 cloves)
1/2 onion, diced
1 inch fresh ginger, peeled and grated
2 Tablespoons seasoned rice wine vinegar (if you only have plain rice vinegar like me, use 2 Tablespoons rice vinegar and add 1 Tablespoon sugar and 3/4 teaspoon salt)
1 Tablespoon sesame oil
1 whole jalapeno, seeded and de-veined, diced

Place all of the ingredients in a slow cooker and cook on low for 8 hours, or until meat can be easily shredded.

Right before serving, make the coleslaw.

Slaw

1 bag shredded coleslaw
1 Tablespoon soy sauce
2 Tablespoons seasoned rice vinegar (again add sugar and salt if using plain rice vinegar)
salt and pepper to taste

Toss together and serve immediately. Coleslaw will become wilty if you make it too early.

Serve on soft flour or corn tortillas with slaw. You can also add white or brown rice if you would like. I forgot about the rice, so we ate it just with the pork and slaw and it was yummy!