Slow Cooker Mexican Pulled Pork Tacos #Porksgiving

December 10, 2015
I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own. 



It's the holiday season. Time to be thankful for everything we have and remember all the important people in our lives.  I'm so happy to be able to work with the National Pork Board and celebrate #Porksgiving, a time for giving back, with pork, to those we are thankful for, and sharing meals with family and friends.

For me, it's family.  Especially, my mom.  She had a bit of an "episode" a few weeks back. That is her word, not mine.  The "episode" was actually a mini stroke.  She is going to be fine.  Actually, it was kind of a blessing.  The doctors discovered an issue with her heart because of it and she's taking some new medicine and feeling better than ever.  

I'm so thankful that she is going to fine, but, I'm also thankful for her love of food and her constant support of my little food blog.  She adores food (mostly sweets) and she is never ending with her ideas, recipes and of course, her love.


One of my mom's favorite types of meat to cook is a nice, pork tenderloin. She adores it.  So, today, I'm sharing one of her favorites (pork tenderloin) with one of mine (tacos!). Yes, a little twist this holiday season.

                                

This is an incredibly easy dish to prepare.

You first need to pick up 1 lb pork tenderloin.  As I said, I used a pork tenderloin because, it's my mom's favorite. However, you can choose another cut of pork for this. A roast, pork butt, pork loin or even, boneless pork chops will work.  Whatever works best for you. You will want to cut off any visible fat on the meat before cooking. 

Then, all you need is a few simple ingredients.  Tomato sauce, garlic, cumin, and brown sugar. That's it!  You can substitute your favorite salsa for the tomato sauce and if you want a little heat, add a 1/2 teaspoon (or more) of cayenne pepper.  Whisk them together and pour on top of your meat.  

Let the meat cook in your slow cooker on low for 7-8 hours. Then, shred it and serve it up on taco shells.  If you don't want to go the taco route, this meat is also delicious served on a pile of plain, white rice.

You can find my recipe and many more juicy,tender pork recipes at PorkBeinspired. Be sure to follow the National Pork Board on Facebook, Pinterest or Twitter!




Slow Cooker Mexican Pulled Pork Tacos

by Table for Seven

Ingredients (Serves: 8)

  • 1 lb pork tenderloin
  • 15-oz can tomato sauce
  • 1 TBSP cumin
  • 2 TBSP brown sugar
  • 1 tsp minced garlic

Instructions

Place pork into slow cooker.

In a bowl, whisk together tomato sauce, cumin, brown sugar and garlic until smooth.

Pour over pork.

Cover and cook on low for 8 hours. Before serving, shred meat with two forks.

Serve on soft or crispy taco shells with desired toppings (ex: lettuce, cheese, olives,onions, tomatoes, etc)

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