Pork Tacos with Coleslaw

Pork Tacos with Coleslaw

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These tacos. Man oh man, they are so good, so easy, and the best kind of messy. They are the perfect meal to make when you are hosting a crowd as the recipe doubles easily, they require just a few minutes of prep at the last minute (everything else can be made in advance), and they are super popular. I look forward to these tacos every summer, but recently, I had a revelation–I don’t have to wait for summer! Pork tacos year round it is.

The original recipe for this one actually calls for brisket, but the first time I made it all I had was pork. I subbed in the pork and have never looked back, making a few additional edits along the way. We like to accompany our tacos with a bowl of guacamole, a bag of chips, and a large fruit salad. Yum, yum, yum.

Pork Tacos with Coleslaw
Adapted from Smitten Kitchen

Tacos
1 large onion, sliced
1 large red bell pepper, sliced
3 garlic cloves, peeled and sliced
3 lb pork tenderloin
1 1/2 c chicken stock
1 c ketchup
1/2 c brown sugar
1 t chili powder
1 t garlic powder
a pinch of red pepper flakes (adjust to your liking)
1/2 t oregano
1/2 t thyme
1 bag corn tortillas (soft tacos)

Coleslaw
1/2 small head green cabbage, shredded
2 large carrots, scrubbed and shredded
1/2 c chopped fresh parsley leaves
1/2 c mayonnaise or plain yogurt
2 T Dijon mustard
2 T whole grain mustard
1 T apple cider vinegar
1/4 t salt
1/4 t pepper

Slice the onion, pepper and garlic cloves and scatter in the bottom of your slow cooker. Top with your pork tenderloin.

Combine the chicken stock, ketchup and brown sugar in a small bowl. Whisk until smooth. Add the spices (chili powder through thyme) and whisk until well combined. Pour your sauce over the pork tenderloin.

Turn your slow cooker on to low and cook for 8 hours.

While your pork is cooking, combine all ingredients for coleslaw in a large bowl and toss well to coat. Add additional salt, pepper, and/or vinegar to taste. When you are satisfied with the flavor of your slaw, place in the refrigerator. Coleslaw is best if it has a few hours for the flavors to combine, so I tend to do this right after I start the pork, but you could do it later.

After your pork has cooked for 8 hours, remove just the pork from the slow cooker and shred using two forks. Return pork to slow slow cooker and stir well to combine with the sauce. Let sit on the “keep warm” setting until you are ready to serve.

Warm the tortillas according to the package directions and serve. Our preference is to let everyone build their own tacos, so set everything out and then relax and enjoy!

Serves 6-8.

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2 thoughts on “Pork Tacos with Coleslaw

  1. Oh my, this is a delicious meal! My crock pot is on loan somewhere out there, so I put all the ingredients in a cast iron pot and stuck them in a 275 degree oven. I expected it to take 6-8 hours, so was very surprised to find 3 lbs. of fork tender pork tenderloin after 4 hours of baking at this low temperature. I followed all other instructions to the letter and we loved this dinner…..I even gave away a good portion of it and it was much appreciated. Thanks for posting this…..it will be a new favorite I’ll enjoy serving often. (Arrived home to find one person eating the pork and slaw encased in a hot roll….forget tacos and call it pork barbecue!)

    Like

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