Taste of Home
Barbecue Pork Tacos with Apple Slaw
TOTAL TIME: Prep: 15 min. Cook: 2-1/4 hours
YIELD: 8 servings (16 tacos).
We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
Ingredients
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2 pork tenderloins (1 pound each)
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1 can (12 ounces) root beer
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SLAW:
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6 cups shredded red cabbage (about 12 ounces)
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2 medium Granny Smith apples, julienned
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1/3 cup cider vinegar
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1/4 cup minced fresh cilantro
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1/4 cup lime juice
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2 tablespoons sugar
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1/2 teaspoon salt
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1/2 teaspoon pepper
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ASSEMBLY:
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1 bottle (18 ounces) barbecue sauce
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16 taco shells
Directions
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1.
Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours.
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2.
Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving.
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3.
Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.
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4.
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.
Nutrition Facts
2 tacos with 1 cup slaw: 396 calories, 9g fat (2g saturated fat), 64mg cholesterol, 954mg sodium, 53g carbohydrate (31g sugars, 3g fiber), 25g protein.
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