Slow Cooker Chipotle Cranberry Apple Pork Tacos

For the pork:
In a small bowl, combine cinnamon, salt, ginger powder, cloves, and a pinch of pepper. Dry off the pork tenderloin and rub the spice mixture all over it, making sure to really press it into all sides so it’s evenly coated.

Combine apple juice, cranberries, maple syrup and adobo sauce in the bottom of a 5-quart slow cooker, stirring to mix well. Add pork into the slow cooker, spooning the juices over top and really nestling the pork among the cranberries. Cover and cook on low for 7–8 hours, or until meat is very tender and falls apart. Mine took 8 hours.

Once the pork is cooked, transfer to a cutting board. Using a potato masher, mash up all the liquid in the slow cooker, so that the cranberries break down, mix into the juice, and thicken it.

Using two forks, shred pork and place back into the slow cooker. Mix to coat with the juices (see note).

For the apple noodles:
Once pork is shredded, mix apple noodles with maple syrup, cinnamon and a pinch of salt and pepper in a small bowl.

For the sauce:
In a separate small bowl, stir together Greek yogurt with maple syrup.

Serve the pork on a tortilla, top with apple noodles, a drizzle of the yogurt sauce, and a sprinkle of green onions, if desired. Devour.

Note: The pork is very moist and juicy once mixed back into the slow cooker after shredding, as this is how Mr. FFF and I like our meat. If there’s too much juice for you, feel free to remove some from the slow cooker!