Slow Cooker Pork Tenderloin Tacos

The first time my good friend made this with a pork butt for a party, my head almost exploded – it was that good.  The problem with pork butt is what it does to the size of my butt.  She told me that for weeknights she makes it with pork tenderloin to keep the calorie count down.

In honor of the new year, diet resolutions, and just feeling bad about all of the calories we’ve consumed over the holidays, we made this for the first time tonight.  It’s my new favorite way to make pork, and might be the easiest way yet.  To be honest, you can even leave out the spices, cook it in chicken stock, and cover it with red or green enchilada sauce when it’s finished.  We served it tonight with blue corn tortillas, cabbage slaw, pico de gallo, and guacamole.

Slow Cooker Pork Tenderloin Tacos

  • 1 pork tenderloin
  • Copious amounts of your favorite spice rub (salt, pepper, cumin, brown sugar, cayenne, chipotle, etc.)
  • 1 onion, chopped
  • 3 cloves of garlic, smashed
  • 1 small can of green chilies
  • 1 can of green enchilada sauce
  • hot sauce to taste

Cover the pork in the spice rub of your choice.  Add it to a slow cooker and cover with the chilies, garlic, onions and enchilada sauce.  Cook for 4-5 hours on high heat.  Remove it from the slow cooker and pull it apart with two forks,  Take the pan drippings and strain off the fat and solids.  Pour strained sauce over the pork and toss to coat.  Serve over warm tortillas with salsa, sour cream, cheese, cabbage, etc.  Enjoy!


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