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Shredded Orange Thai Beef Tacos

here it is...shredded beef in the slow cooker. Red cabbage & shredded carrots slaw. Wrapped in a tortilla with some cilantro for extra flavor pop.
Prep Time10 minutes
Cook Time8 hours
Servings - 4 servings

Ingredients 

  • 2 lb. chuck roast
  • 5 oz. container orange juice
  • 3 oz. jar sweet chili sauce
  • 1 tsp curry powder
  • 1 tsp garlic salt
  • Pepper
  • 1/4 red cabbage head shredded
  • 12 oz. bag shredded carrots
  • 3 large cilantro leaves chopped
  • 2 tsp olive oil
  • 1 tsp rice wine vinegar
  • Salt and pepper to taste
  • 10 flour tortillas

Instructions

  • To the slow cooker, add the roast with the fat side up. Pour in the orange juice and pour the Sweet Chili sauce on top of the beef. Sprinkle the curry powder, garlic salt and pepper over the roast and sauce. Set on low and cook for 8 to 10 hours. Once cooked, pull the beef apart using 2 forks, making the shredded beef.
  • Just before serving, make up the slaw by tossing together the shredded cabbage, carrots, chopped cilantro and the olive oil, vinegar, salt and pepper. If you like a tangy slaw, add more vinegar.
  • To serve, add the slaw onto a tortilla, top with shredded beef and a few cilantro leaves, roll up and enjoy!