- 2 pork tenderloins (1 pound each)
- 1 can (12 ounces) root beer
- 6 cups shredded red cabbage (about 12 ounces)
- 2 medium Granny Smith apples, julienned
- 1/3 cup cider vinegar
- 1/4 cup minced fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bottle (18 ounces) barbecue sauce
- 16 taco shells
- Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low 2 to 2-1/2 hours or just until tender (a thermometer inserted in pork should read at least 145°).
- Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving.
- Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.
- Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Barbecue Pork Tacos with Apple Slaw
"The slaw was delicious and a great fit for the pork. I thought the root beer flavor on the pork was a little strong for my taste before the barbecue sauce was added, but it was really tasty once they were combined."