2.5-pound beef chuck roast 1 cup Kikkoman® Ponzu Sauce ½ cup beef broth 3 bay leaves Up to 1 cup Kikkoman® Teriyaki Marinade &Sauce 20-25 small flour or corn tortillas 3 cups purple or green cabbage, shredded 2 cups carrot, shredded 4 tablespoons sesame seeds 2 white onions, diced 3 limes, cut into segments for squeezing
Combine the paprika, chipotle, thyme, salt, pepper, onion powder and garlic powder in a small bowl.
Add the chuck roast to your slow cooker and then sprinkle on the dry rub, massaging the spices into the meat.
Add the ponzu, beef broth, and bay leaves to the slow cooker and cook on high for 6 hours.
Once cooked, remove the meat and shred into another bowl. Pour out any cooking liquid from the slow cooker and add the meat back in, keeping it on low.
Add the teriyaki sauce to the meat, ¼ cup at a time until you’re happy with the seasoning.
Allow to cook on low as you prepare the street tacos.
To assemble the street tacos, place a spoonful of the meat onto a shell and add a spoonful of the cabbage, onion, and carrots. Top with a sprinkle of sesame seeds and a squeeze of lime juice.