Average Rating: 4.4TOTAL TIME: Prep: 15 min. Cook: 2-1/4 hours
YIELD: 8 servings (16 tacos).Ingredients
- 2 pork tenderloins (1 pound each)
- 1 can (12 ounces) root beer
SLAW:- 6 cups shredded red cabbage (about 12 ounces)
- 2 medium Granny Smith apples, julienned
- 1/3 cup cider vinegar
- 1/4 cup minced fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
ASSEMBLY:- 1 bottle (18 ounces) barbecue sauce
- 16 taco shells
Instructions
- 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.
- 2. Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving.
- 3. Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.
- 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.
