Chipotle who? These Pulled Pork Tacos are so flavorful and easy to make. I far prefer them to their less-healthy restaurant counterparts. It’s always nice to come home from work knowing that dinner is already made and waiting for you, and since there is virtually no prep work for these it’s super quick to just toss all the ingredients in your slow cooker in the morning! The spices in this sauce were absolutely perfect and when the shredded pork was added back into the pot, the sauce-to-meat ratio was spot on. If you didn’t have dinner plans for Cinco de Mayo on Thursday, now you do!
Slow Cooked Mexican Pulled Pork TacosSource: Can You Stay For Dinner?
1 lb pork tenderloin, lean and trimmed of visible fat
15 oz can tomato sauce
1 T chili powder
1 T ground cumin
1 T brown sugar
1 t cayenne pepper
½ t salt
3 garlic cloves, minced
8 small (6”) corn tortillas (such as Mission Extra Thin Yellow Corn Tortillas)
½ c reduced fat shredded Mexican cheese (I used Weight Watchers Brand)
1 medium-sized tomato, sliced
Romaine lettuce, shredded
Optional Toppings (not included in WW P+ totals): guacamole (Wholly Guacamole pictured above), sour cream, black olives, etc.
1. Place pork tenderloin the slow cooker. In a medium bowl, mix together tomato sauce, chili powder, cumin, brown sugar, cayenne pepper, salt and garlic. Pour over the top of the pork. Cook on low for 8-9 hours.
2. Remove tenderloin and shred against the grain using two forks. Return pork to the sauce and stir to combine.
3. Heat your tortilla in the microwave for 10-30 seconds to warm. Layer pork and toppings onto tortillas and serve.
Pork Only: Yields 4 (3/4 cup) servings. Weight Watchers Points Plus: 4 per serving
Pork Tacos: Yields 4 (2 tortillas, ¾ c pork, 2 T cheese, ¼ tomato, lettuce, cilantro) servings. WWP+: 7 per serving