Ingredients
For the pork:
1 one pound pork tenderloin
2 tablespoons olive oil
1/2 cup chicken stock
1/2 teaspoon each: kosher salt, chili powder, garlic powder, onion powder, paprika
For the slaw:
2 cups shredded green cabbage
1 cup shredded red cabbage
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon kosher salt
For the chili lime yogurt:
1/2 cup plain greek yogurt (any % of fat you choose)
1 tablespoon lime juice
1/2 teaspoon chili powder
For the tacos:
8–12 corn tortillas (2–3 per person)
Toppings (choose a few or all): Thinly sliced radishes, pickled jalapeños, sliced scallions, chopped cilantro, avocado, pico de gallo
Instructions
For the pork:
Add the olive oil and chicken stock to a ~4Qt slow cooker. Add pork and sprinkle all seasonings on the top. Cook on high for 4 hours. When pork is done, remove from the slow cooker and shred in a medium sized bowl, adding some of the cooking liquid if it seems too dry.
For the slaw:
In a medium sized bowl, combine all of the ingredients for the slaw and let sit for at least 30 minutes to let the salt draw some of the moisture out of the cabbage.
For the chili lime yogurt:
In a small serving dish, mix all of the ingredients for the chili lime yogurt together. If making ahead, store in refrigerator.
When the pork is done, slaw is made and the yogurt sauce is made, choose your veggies for the top and prepare those (cut radishes, scallions, avocado, etc).
To assemble: Place a small serving of pork in a corn tortilla shell and load up with veggies. Top with chili lime yogurt.
Notes
You could use a slaw mix if it’s more convenient and you can make the slaw a day ahead too.
If you have a large slow cooker, you have two options: 1) cook more pork at once, 2) add more stock to the vessel so your pork doesn’t dry out.
- Prep Time: 40 minutes
- Cook Time: 4 hours