Sunday, May 20, 2012

Easy Lean Shredded Pork Tacos



Shredded pork tacos often involve cooking a fatty, large pork shoulder or butt roast, which can be intimidating and difficult to maneuver. For an easy and lean version, try using a lean pork tenderloin. Seasoned with a packet of your favorite taco seasoning and cooked in your slow cooker yields flavorful and beautiful tacos with little effort. I also used low carb tortillas making this even healthier.

Easy Lean Shredded Pork Tacos

Serves 3-4, 2 tacos per person

Special Equipment:  Slow Cooker

Prep Time: 10 minutes, Cook Time: 3 1/2 hours on low

1 pound lean pork tenderloin
2 Tablespoons extra-virgin olive oil
1 packet taco seasoning mix, divided
1/2 cup chicken broth
8 low carb tortillas, regular size (I used La Tortilla Factory Smart & Delicious Original Tortillas)
Optional garnishes: chopped cilantro, chopped onion, shredded cheddar cheese, sour cream/Greek yogurt

Heat a large cast iron or regular skillet on stove over high heat.

Remove pork tenderloin from wrapper and rub with olive oil first,  then rub half of taco seasoning packet to coat well and set aside. Reserve remaining half of taco seasoning.

unwrap pork tenderloin and rub olive oil all over to coat
use half of taco seasoning packet and rub all over to coat

In slow cooker set to low, add chicken broth and remaining half of taco seasoning and stir till well mixed. Set aside.

With tongs, carefully place coated tenderloin in hot skillet, sear for approximately 45 seconds - 1 minute per side.

carefully place coated tenderloin in hot skillet
quickly sear on each side, this is a little too brown

Using tongs, remove from skillet and place whole seared tenderloin in mixture inside slow cooker set to low and place lid.



Cook for approximately 3 1/2 hours, until tenderloin easily shreds with a fork. Be careful not to leave cooking too much longer since most of the liquid will be absorbed by this time. You may add additional chicken broth if needed to keep moist.

Using two forks, shred pork tenderloin and mix well.

shred with two forks
Turn slow cooker to warm until ready to serve.

Warm low carb (or your favorite) tortillas, top with shredded pork and your favorite garnishes like: cilantro, onions, cheese, sour cream.  And depending on your mood - pop the top on an ice cold Pacifico beer and enjoy with lots of fresh squeezed lime.

so yummy

7 comments:

  1. These are GORGEOUS...love making carnitas and pork tacos, but have never made them with tenderloin. Genius!!

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  2. Not a big fan of pork but that looks awesome!

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  3. Those look absolutely amazing! Love your beautiful pics...very tempting and delicious!

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  4. That is one accomplished shred job. I am envious of your talent with the forks! GREG

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  5. I tried this, but the meat was not done after 3 1/2 hours on low. Should it be on high instead?

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    1. Hi Cari - No, definitely low. It was an easy 3 1/2 hours for me but slow cookers can be different. How much longer did it take yours? Also, were you using a 1-pound pork tenderloin (pretty small)?

      Thanks,
      Veronica

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    2. Yup, I used a 1 lb. pork tenderloin and did everything just like instructed. It was totally done after 7 hours on low, but to be fair we had to leave after 4 1/2 hours for hockey. It was done when we got back. I have a large CrockPot (the stainless one with the locking lid). It was a great recipe, though! My kids devoured it-- no leftovers (dang) and not dry at all!

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