2 pork tenderloins, trimmed
1 (12 oz.) bottle root beer
1 (18 oz.) bottle barbecue sauce
1 small head purple cabbage, shredded
2 granny apple, julienned
1/2 c. cilantro, minced
1/3 c. apple cider vinegar
2 T. sugar
1 T. salt
1/2 t. pepper
12 corn tortillas
1/2 c. vegetable oil, for frying |
Serves: 4-6 Prep: 20 minutes Cook: 4-8 hours Directions: Place tenderloins in slow cooker and pour root beer over the top. Cook on low for 8 hours or on high for 4 to 6 hours until meat is tender and falling apart. Pour in barbecue sauce and using a fork completely shred apart pork and cover with barbecue sauce evenly. While tenderloin is cooking prepare slaw by placing cabbage, apple, cilantro, vinegar,sugar, salt and pepper in a large bowl; toss to coat evenly and let marinate at least 1 hour. Heat enough oil in a large skillet over medium high and fry tortillas in batches forming them into taco shells. Drain on paper towels. Build tacos by placing pulled pork into shell then top with slaw. |