I know, I know… you’re reading this and remembering that I’ve already done a round of pork tacos. Well, in catching up on my blog reading, I found another set of Pork Tacos that I just HAD to try. Guess what, they’re BETTER than the first!
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This recipe comes to you from Andie at Can You Stay for Dinner?, If you’ve never heard of this blog, I HIGHLY recommend that you check it out. Andie’s was one of the first I ever read, as I was getting NTTC started. She has the most amazing story of losing 135 lbs and keeping it off and is in the middle of writing a book that’s bound to be a best-seller.
If you’re looking for an inspiring story, gorgeous photography, and delicious writing, Can You Stay For Dinner is one blog you should check out.
So, without further ado, I bring you Andie’s version of Pork Tacos. I’ll tell you… these are a little spicier than the previous version I posted and a little more tomato-ey due to the tomato sauce that’s in there. They are SO delicious, and all I wanted to eat for days! You must try them.
Slow Cooked Mexican Pulled Pork Tacos
Serves 4
INGREDIENTS
1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced
INSTRUCTIONS
1. Spray the base of your slow cooker with cooking spray. Place pork in the base of your slow cooker.
2. In a small bowl, stir together all remaining ingredients. Pour evenly over pork.
3. Cook on low for 8 hours.
I added some sliced onions (of course)
4. When done, shred the pork using two forks, pulling against the grain of the meat.
5. Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
Note: I made mine into a salad instead of actual tacos. So delish!
Per Serving (4 oz.):
CAL: 213.4, FAT: 7.2g, CHOL: 67.2mg, CARB: 11.4g, FIB: 3.4g, PROT: 26.2g