Mmmm tacos. Who doesn't just love tacos. I have at least a dozen different taco recipes ranging from fish to these street taco inspired Korean style ones. Personally I love travelling to new places and trying new foods from a variety of countries and cultures. Don't get me wrong, I have no urge to try monkey brains or dancing squid but other than that I'm usually good to go.

You don't have to make all three of the things I have featured here but they do go very well together so you should. You can make a big bunch of it for hockey or tailgate parties and your friends will thank you as they rub their full food baby bellies.

INGREDIENTS

Korean BBQ Pork

• 4 lbs. pork shoulder

• 1 onion diced

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1 tablespoon smoked paprika

• 1 tablespoon granulated garlic

• 2 limes sliced

• 1 orange sliced in quarters

• Korean Sweet BBQ Sauce (recipe here)

Cabbage and Onion Slaw

• 1 red onion, halved and thinly sliced

• 2 cups shredded cabbage

• 1 small carrot shredded

• ½ cup apple cider vinegar

• ¼ cup freshly squeezed lime juice

• ¼ cup sugar

• 2 teaspoons sea salt

• Pinch crushed red pepper flakes

• 1 tablespoon soy sauce

• 1 teaspoon chopped cilantro

Black Beans and Rice

• 1 cup white rice

• 2 cups chicken stock

• 15 ounces black beans

• 1 teaspoon hot sauce

• sea salt and pepper to taste

For Tacos:

• 3 dozen tortillas (corn or flour)

• 1 cup Cheese (your favorite)

• Sriracha or your favorite hot sauce

• lime wedges for garnish

• chopped cilantro for garnish

Instructions:

Taco Pork Meat

1. Mix together cumin, chili powder, granulated garlic and smoked paprika and rub mixture onto pork roast.

2. Place chopped onions, limes and oranges on bottom of slow cooker, add roast and Korean Sweet Barbecue Sauce. Cook on low heat for 6-7 hours, or until pork is tender.

3. When pork is fully cooked pull apart using two forks.

4. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.

5. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes.

Cabbage and Onion Slaw

1. Add cabbage, sliced onions, and carrots into a large bowl. Pour enough boiling water over them to fully cover. Leave covered for 10 seconds, then drain completely.

2. Heat vinegar, lime juice, â…› cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about two minutes.

3. Taste for sweetness and add more sugar as needed.

4. Pour vinegar mixture over cabbage-onion mixture.

5. Add soy sauce and cilantro and mix well.

Allow to stand at room temperature, until fully cooled. Cover and refrigerate for at least 4 hours and up to a week.

Black Beans and Rice

1. Cook rice in two cups of chicken stock on stove top, bring to a light boil then turn heat to simmer and allow to finish cooking

2. Rinse black beans and add them to cooked rice with hot sauce.

3. Season with sea salt and black pepper to taste.

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