3 ½ pounds beef roast (I use a trimmed chuck roast)
½ cup brown sugar
⅓ cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
½ onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)
1 bag shredded coleslaw from the grocery store's produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
1. Use a 6-quart slow cooker. Combine all of the ingredients. That’s truly all you need to do – no worries about the order – just toss it all in the pot.
2. Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time.
3. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.
1. toss shredded coleslaw, soy sauce and season rice vinegar together and serve immediately (it wilts if you make it early in the day)
2. salt and pepper to taste