Barbecue Pork Tacos with Apple Slaw
We 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, California
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 cup lime juice
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- slaw:
- assembly:
- 1/4 cup minced fresh cilantro
- 1/3 cup cider vinegar
- 2 pound each)
- 1 bottle (18 ounces) barbecue sauce
- 1 can (12 ounces) root beer
- 6 cups shredded red cabbage (about 12 ounces)
- 2 medium granny smith apples julienned
- 16 taco shells
- Carbohydrate 40.4778839902976 g
- Cholesterol 0 mg
- Fat 11.2049429703764 g
- Fiber 3.59578829851372 g
- Protein 3.93708997472337 g
- Saturated Fat 2.34693098762352 g
- Serving Size 1 1 servings. (225g)
- Sodium 1080.52467335768 mg
- Sugar 36.8820956917839 g
- Trans Fat 0.525928670795405 g
- Calories 276 calories
Place pork in a 3-qt. slow cooker. Pour root beer over 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°)., Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving., Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices., 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.
