Slow Cooker Korean-Inspired American Lamb Shoulder Tacos

Ingredients

• For the Lamb:
• 1/2 cup Gochujang
• 6 tsp White miso paste
• 5 cloves Garlic, minced
• 1 tbsp Freshly grated ginger
• 2 tbsp Lemon juice
• 3 to 4 lbs American Lamb Shoulder, cut into one-inch cubes
• For the Coleslaw:
• 1 16oz Bag of store bought coleslaw mix
• 1/3 cup Mayonnaise
• 1 cup Kimchi, roughly chopped
• 8 to 10 Flour tortillas
• For garnish: sliced avocado, Sriracha, sesame seeds, scallions

Instructions

1. 1

   In a large mixing bowl combine the first five ingredients. Add the American lamb shoulder to a bowl and gently turn the lamb making sure the sauce has coated it entirely.

2. 2

   Spray the insert of a 5-quart slow cooker with non-stick cooking spray and place the lamb shoulder into the bottom. Cover and cook on low for 6 to 8 hours.

3. 3

   Once cooked, remove the lamb shoulder from the slow cooker and place on a cutting board to rest for at least 3 minutes before slicing and shredding.

4. 4

   While the lamb rests, make the coleslaw. In a large mixing bowl combine the bag of coleslaw, mayo and kimchi. Set aside.

5. 5

   To serve: take a toasted tortilla and top with shredded lamb followed by coleslaw and desired toppings. Serve and enjoy!

6. 6

   NOTE: USDA recommends the following time and temperature parametersAll Other CutsInternal temperature of 145°F, with a 3 minute rest