These pork tacos were a great weeknight meal. They would be perfect for a busy day when you are out all day because you just pop everything into the slow-cooker and leave it. The recipe is from Make It Simple: The Best of Cooking Light. Now that I’ve tried pork tacos this way, I am eager to try other methods too. I served the tacos with fruit salad.
Shredded Pork Tacos
Source: Make It Simple: The Best of Cooking LIght
Since pork tenderloin is already a lean cut of meat, it literally falls apart after eight hours. Use two forks to shred the meat while the mixture is still in the slow cooker. You can also serve the pork mixture on sandwich buns.
1/2 cup chopped onion
1/2 cup beer or water
2 tablespoons tomato paste
1 (1-pound) pork tenderloin, cut into 1-inch pieces
1 (1.25 ounce) package 40%-less-sodium taco seasoning (I made my own taco seasoning)
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 cups shredded iceberg lettuce
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup reduced-fat sour cream
1. Combine the first 6 ingredients in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro.
2. Warm tortillas according to package directions. Spoon 1/4 cup pork mixture onto each tortilla, and top each tortilla with 1/4 cup lettuce, 1 tablespoon cheese, 1 1/2 teaspoons finely chopped onion, and 1 1/2 teaspoons sour cream. Fold tacos in half. Yield 4 servings (serving size: 2 tacos).
Calories 379 (28% from fat); Fat 11.6g (sat 4.8mg, mono 2.9g, poly 1.2g); Protein 42g; Carb 28.1g; Fiber 3.2 g; Chol 119mg; Iron 2.1mg; Sodium 343mg; Calc 142mg