Slow Cooked Mexican Pulled Pork Tacos
Ingredients
The pork
-
1
lb
pork tenderloin, lean and trimmed of visible fat
The sauce
-
15
oz
can tomato sauce
-
1
tablespoon
chili powder
-
1
tablespoon
ground cumin
-
1
tablespoon
brown sugar
-
1
teaspoon
cayenne pepper
-
½
teaspoon
salt
-
3
cloves
garlic, minced
The tacos
-
8
small 6”
corn tortillas
-
½
cup
reduced fat shredded Mexican cheese
-
1
medium-sized
tomato, sliced
-
to taste
Romaine lettuce, shredded
-
to taste
Cilantro, chopped
Optional toppings
-
to taste
guacamole
-
to taste
sour cream
-
to taste
black olives
Instructions
- Place the pork tenderloin in the slow cooker.
- In a bowl, mix the tomato sauce, chili powder, cumin, brown sugar, cayenne pepper, salt, and garlic.
- Pour the mixture over the pork in the slow cooker.
- Cook on low for 8-9 hours.
- Remove the tenderloin, shred it using two forks, and return it to the sauce.
- Warm the tortillas in the microwave for 10-30 seconds.
- Layer the pork and toppings onto the tortillas and serve.
Nutrition Facts (estimated)
Servings
4
Calories
232
Total fat
6g
Total carbohydrates
15g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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