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Barbecue Pork Tacos with Apple Slaw Recipe

Name: Barbecue Pork Tacos with Apple Slaw
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 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

Taste of Home

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

Ingredients

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

Method

Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours.

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.

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