1 (1 1/2-pound) boneless pork loin roast, trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 garlic cloves, minced
2 cups chicken broth
1/2 cup water
12 (6-inch) corn tortillas
3/4 cup sour cream
1 1/2 tablespoon fresh lime juice
3 teaspoons sriracha
1 (16-ounce) bag coleslaw mix
12 (6-inch) white corn tortillas |
1. Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray. Add pork; cook 3 minutes on each side or until browned.
Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add chicken broth to pan, scraping to loosen browned bits; cook 2 minutes. Pour broth mixture over pork; add water. Cover and cook on low for eight hours.
2. Remove pork from slow cooker, and place in a medium bowl. Pour chicken broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.
3. While broth reduces, shred pork using 2 forks. Stir in broth reduction. In a small bowl combine sour cream, lime juice, sriracha; mix well until blended. In a large bowl add the coleslaw and pour the sour cream sriracha mixture over top and toss well to coat.
Warm tortillas according to package directions. Divide the pork between heated tortillas and evenly top with the spicy sriracha slaw.
Serves:6,
prep time: 25 minutes, crock pot cooking time: 8 hours |