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.
You might need to buy:
- chopped onion
- beer or water
- tomato paste
- chopped fresh cilantro
- shredded iceberg lettuce
- finely chopped onion
- reduced-fat sour cream
serves 6
You might need to buy:
- ketchup
- tomato sauce
- Dijon mustard
- Tabasco sauce
South Beach friendly
serves 4
You might need to buy:
- soy sauce
- vinegar
- black pepper
- water
serves 8
You might need to buy:
- vegetable broth
- water
- dry sherry
- split peas
- red lentil
- dried chives
- dried marjoram
- ground sage
- ground black pepper
- bay leaf
- Tabasco sauce
serves 6
You might need to buy:
- dry mustard
- kosher salt
- brown sugar
- ketchup
- molasses
- apple juice
serves 8
You might need to buy:
- poultry seasoning
- chopped fresh Italian parsley
- unsalted butter or margarine
- chopped celery
- fresh ground black pepper
serves 10
You might need to buy:
- golden raisin
- apple pie spice
- coarsely chopped pecans
serves 8
You might need to buy:
- fresh ground black pepper
- olive oil
- beef broth
- unsalted butter
ready in about 400 minutes;
serves 8
You might need to buy:
- grated Parmesan cheese
- eggs
- Lipton Recipe Secrets Vegetable Soup Mix