- Makes: 8 Tacos (4 Servings)
- Ready In: 6 hrs 10 mins
- Prep Time: 10-15 mins
- Cook Time: 6 hrs 0 min
This dinner is a home run for sure! The pork is so tender when it finishes cooking that you are able to shred it using just your wooden spoon (seriously). The pureed chipotle in adobo offers a subtle heat that perfectly compliments the citrus-y cabbage. Round out your meal by offering a fresh fruit salad full of whatever looks best at the farmer’s market.
- Calories: 695
- Fat: 28g
- Protein: 47g
- Sodium: 479mg
- Carbohydrates: 53g
- Fiber: 15g
- Sugar: 10g
Nutritional Information (per serving)
Ingredients:
- For the Carnitas:
Pork tenderloin, 1 – 1 ¼ pound
Red onion, 1, diced
Garlic, 3 cloves, minced
Dry white wine, ¾ cup
White wine vinegar, 2 tbsp
Pureed chipotle in adobo, 1 tsp
Chili powder, 2 tsp
Cumin, 1 tsp
Sea salt, ½ tsp
Fresh ground black pepper, ¼ tsp
For the Cilantro-Lime Cream Sauce :
Sour cream, ½ cup
Lime, 1, zest and juice
Cilantro, ¼ cup, chopped
Scallion, 1, minced
Sea salt, ¼ tsp
Fresh ground black pepper, ¼ tsp
For the Tacos :
Corn tortillas, 8 – 10
Red cabbage, ¼ - ½ head, thinly sliced
Avocados, 2, thinly sliced
Cilantro, to garnish, if desired
Scallions, to garnish, if desired
Directions:
- Make the cilantro-lime cream sauce:
- Combine all ingredients listed under “cilantro-lime cream sauce”. Stir well to combine.
- Cover and refrigerate until ready to use.
- Thinly slice about ¼ head of red cabbage. Cover and refrigerate until ready to use.
- Dice one red onion.
- Mince 3 cloves garlic.
- Slice pork tenderloin into 1-inch slices and transfer to a 5 – 6 quart slow cooker.
- Add all remaining ingredients listed under “for the carnitas”. Stir to combine.
- Set slow cooker on lowest setting (but not the warm setting) and let cook for 6 hours.
- When there is about 15 minutes remaining for pork, heat a large flat skillet over high heat for about 5 minutes. When hot, heat tortillas for 1 minute per side in dry skillet. This needs to be done in batches so that tortillas are in direct contact with skillet.
- Meanwhile, toss cabbage with about half of the cilantro-lime cream sauce.
- When pork is cooked, remove lid from slow-cooker, and use a wooden spoon to shred the pork.
- Stir thoroughly so that the pork absorbs the remaining liquid and integrates well with the onion and garlic.
- Just before serving, thinly slice the avocados (if you slice too early they will brown).
- Place 2 avocado slices on one side of each tortilla.
- Add the pork mixture and shredded red cabbage.
- Garnish with additional cilantro and/or scallions, if desired.
- Place remaining cream sauce tableside for dipping.
- Serve with fresh seasonal fruit and enjoy!
Note: Preparations "hands on" time, 10 – 15 minutes. Slow cooker time, 6 hours. Pulling it all together, 10 – 15 minutes.
