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1
Slow Cooker Carnitas Tacos with Pickled Jalapeno Slaw
Submitted by Adrienne Jacobs on February 26, 2013 in Main Courses, Pork
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- FOR THE CARNITAS:
- 2 pounds Pork Tenderloin
- ½ cups Chicken Stock (low Sodium)
- 1 teaspoon EACH: Chili Powder, Garlic Powder, Pepper, Cumin,
- 1 Tablespoon Smoked Paprika
- ½ teaspoons Sea Salt
- 1 whole Onion, Diced
- 1 can (4 Oz. Can) Diced Green Chilis
- FOR THE TACOS:
- 6 Whole Wheat And Corn Tortillas
- ½ cups Cojita Cheese, Crumbled
- 1 whole Batch Of My Pickled Jalapeno Slaw (see My TK Recipe Box)
- 2 ears Corn, Roasted And Cut Off The Cob
- Salsa And Guacamole, Optional Garnishes For Serving
Preparation Instructions
Place pork tenderloin into your crockpot. Cover with chicken stock, then top it with all of the spices, salt, onions and green chilies.
Put the lid on and let it cook for 5-7 hours on high. Test it with a fork and make sure it is tender. Then use two forks to shred the pork while still in the juices. Mix everything together and taste. Adjust seasonings as desired.
Assemble tacos. Place a tortilla on a plate, fill it with pork, cheese, cabbage slaw, corn, guacamole and salsa. Enjoy with some corn chips.
