Slow Cooker Sweet Pork Tacos

This is a delicious recipe from Erin at MeaningfulEats. We (4 sisters and mom) all really like lots of her recipes! This meat also freezes great!

Ingredients

For the Pork:
• 2 pounds of pork tenderloin
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 cup water
• 1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
• 2 tablespoons chopped garlic
• 1 tablespoon Tabasco sauce
For the Pickled Onions (optional):
• 1/2 a red onion, very thinly sliced
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 cup water
For the Beans:
• 1 15oz can black beans
• 2 cups chicken broth/stock
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
For the Tacos:
• Warm corn tortillas
• Avocado
• Feta or Queso Fresco Cheese
• Shredded lettuce

Instructions

Report this ad

For the Pork:
1. Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl.
2. Rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.
3. Transfer the pork to the slow cooker. Add the water, brown sugar, garlic, and hot sauce. Combine and cook on low for 4-6 hours.
4. Shred the meat before serving and mix with the sauce.
For the Pickled Onions:
5. Combine the vinegar, sugar, salt, and water in a small bowl and stir until dissolved. Add the onions and let sit at room temperature for at least 30 minutes and up to 4 hours. Drain onions before serving. Chill leftovers in the fridge for up to 2 weeks.
For the Beans:
6. About 30 minutes before you eat, drain and rinse the beans. Add to a small saucepan with the remaining ingredients. Simmer for 20-25 minutes. Drain the beans before serving.
For the Tacos:
7. Place a corn tortilla on a plate. Top with some of the pork, black beans, lettuce, avocado, a sprinkle of feta, and a few pickled onions. Enjoy!