Hospitality Highlight: Christine Pyle

Crockpot Korean Beef Tacos

Posted by Jessica Horning on May 31, 2024
Hospitality Highlight: Christine Pyle
Christine Pyle's Crockpot Korean Beef Tacos served with orange slices. Photography by Julie Thiry.

Creating a context for connections

Christine Pyle welcomed me into her home to enjoy some delicious Korean Beef Tacos and discuss large-scale hospitality. I couldn’t say “wow” enough regarding the food, as well as the inspiring stories she shared. She and her husband, Dean, have a history with large-scale hospitality that started many years ago, and her stories may encourage disciples of Jesus in any stage of life.

This crockpot taco recipe “knocked my socks off ” with its robust and refreshing flavor. The spice level in the meat wasn’t high (and can be adjusted), it is high in protein, inclusive of people who have food restrictions, and her slaw recipe adds crunchy texture and a brightness in flavor. If like me you’ve never used a beef roast before, you now have every reason to use it for spring and summer gatherings ahead.

Christine’s recipe invites many to enjoy it (it easily serves 16–18 people), and that is the continuous theme in their home. They enjoy having large groups in their home weekly to strengthen the network of believers within our church body.

Listen to the interview with Christine on the Faith Matters podcast!

Crockpot Korean Beef Tacos

Christine Pyle makes her Crockpot Korean Beef Tacos when she's hosting large groups of people.

From the kitchen of Christine Pyle
Serves 16-18


  • Two beef roasts about 3-4 pounds each (recommended: bottom round)
  • 1 cup brown sugar
  • 2⁄3 cup soy sauce
  • 4 tablespoons seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 10-20 cloves of garlic, peeled and whole
  • 1 onion, diced
  • 2 tablespoons fresh ginger root, peeled and grated
  • 2 jalapeño peppers (seeded for milder heat), diced


  1. Combine all ingredients except beef roasts in a bowl.
  2. Cut each roast in half and remove all the fat.
  3. Place the roasts in a crockpot and pour the mixture over the roasts.
  4. Cook on low for 8–10 hours or until roast shreds easily. Shred and return meat to crockpot to allow juices to absorb back into the meat.

Serve with fried corn tortillas (recommended), warmed flour tortillas, or rice.

Coleslaw (topping or side)

  • Two 16-ounce bags of coleslaw
  • 2 tablespoons soy sauce
  • 4 tablespoons seasoned rice wine vinegar
  • salt and pepper to taste
Jessica Horning

Living Faith hospitality editor Jessica Horning is a wife and mother of two boys. She owns a business teaching sourdough classes. Contact her at

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