At my house we like to celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make.
—JENN TIDWELL FAIR OAKS, CA
PREP: 15 MIN. • COOK: 2 1/4 HOURS • MAKES: 8 SERVINGS
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
1. Place pork in a 3-qt. slow cooker. Pour the root beer over the top. Cook, covered, on low 2 to 2 1/2 hours or just until tender (a thermometer inserted in pork should read at least 145°).
2. Meanwhile, in a large bowl, toss the 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 the remaining slaw on the side.