Mexican Pulled Pork Tacos

Mexican Pulled Pork Tacos. It's the week of Cinco De Mayo and the question is can we have our pork and eat it too? The answer is yes! Pork has climbed a long way up on the nutritional scale. Compared to twenty years ago pork is a much healthier and leaner meat choice than it used to be. As a matter of fact pork loin today in comparison to skinless boneless chicken breast has the equal amount of fat. This is to the due diligence of farmers who have changed the diets and manner in which the animals are bred. It's an awesome source of protein and the combination of it's low sodium content and potassium help regulate our blood pressure. The American Heart Association has declared pork tenderloin as heart healthy! So here is a super simple, fun, festive recipe you can delight in guilt free! 

What You'll Need: 

  1. 2 1/2 pounds pork tenderloin 
  2. 1 can black beans drained and heated separately after meat is cooked
  3. Medium onion diced
  4. 2 cups bbq sauce
  5. 1/2  to a full cup salsa
  6. 2 tbl chili powder
  7. 1 tbl cumin
  8. 1/2 tsp oregano
  9. 1/2 tsp garlic powder
  10. 1/8 tsp cayenne pepper to kick up the heat (optional)
  11. salt and pepper to taste
  12. small lime 
  13. bag of small corn tortillas

For the garnish:

  • avocado sliced in half then sliced into individual vertical slices then separated from skin
  • cilantro rinsed and chopped
  • shredded cheese of choice 
  • dollop of greek yogurt
  • medium tomato diced

How To Make It:

  1. Set your crock pot on low and place pork inside. Slice lime in half and squeeze lime over the meat.
  2. Place onions on top of pork.
  3. Mix all other ingredients together and pour over meat (except the ingredients for the garnish and black beans.)
  4. Place lid securely on crock pot and cook on low for 8 to 10 hours or on high about 4 hours.
  5. When fully cooked place meat on a large cutting board or platter and shred by using to large forks to pull the pork  apart. The meat should be tender so this process will be easy.
  6. Place shredded meat back in to the crock pot and mix well with the sauce inside.
  7. Heat black beans through.
  8. Now you can put your tacos together the way you like and enjoy! 

Notes: You can seek out low sodium choices for bbq sauce and salsa for this recipe. I prefer cooking on low for 8 to 10 hours because meat tends be a little tougher when cooked on high.