Slow-Cooker Korean Short Rib Tacos

Ingredients

• Slow-Cooker Short Ribs
• 2½ pounds boneless beef short ribs
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup crushed tomatoes
• 1½ tablespoons gochujang
• ¼ cup light brown sugar
• ¼ cup rice vinegar
• Tacos
• 12 eight-inch flour tortillas
• ½ small green cabbage, finely shredded
• 12 dill pickle spears
• ⅓ cup roughly chopped cilantro
• Freshly ground black pepper