Put it in the crockpot (slow cooker) by noon and have a flavorful, hearty meal by dinnertime. Each time I walked back into the house yesterday, I was greeted with a wonderful smell and the knowledge that I didn’t have to think about dinner.
So, the game is always fun to watch, but really…it’s all about the ads, isn’t it? This one was my favourite this year. Nothing like some good “hit-the-guy-in-the-crotch” humour.
Alright, enough patting myself on the back…my shoulder’s getting a little sore.
Moving on – taco time! Prepare a 1 lb pork tenderloin by removing an excess fat, though there won’t be much since this is such a lean cut of meat, and removing the silverskin. The silver WHAT? It’s that layer of white, opaque connective tissue that on the surface of the pork. Bet you never knew it had a name (besides gross white stuff).
Put 1/2 cup chopped onion, 2 cloves minced garlic, and 1 chopped, seeded jalapeno pepper into the crockpot. Add 2 tbsp tomato paste.
Add 1 package of taco seasoning (use the reduced sodium one if your blood salt content is higher than the Dead Sea’s)…
and 1/2 cup of beer or water and stir well.
Add the pork tenderloin. Set the crockpot on Low and cook for 6 hours.
Remove the pork from the crockpot. Don’t touch that cooking liquid – you’re still going to need it. Using two forks, shred the pork into thin strips. The pork should be so tender that this will take minimal effort.
Return the pork to the crockpot and mix it with the liquid. Stir in 1/4 cup cilantro.
Preheat the oven to 250 degrees F. Wrap flour torillas in foil and warm in the oven. Place a torilla on each plate, fill with some shredded pork, and garnish with queso fresco cheese (Monterey jack will also work, but queso has better flavour). Use whatever toppings appeal to you – sour cream, guacamole, onions, lettuce, black olives – go crazy! Fold in half and serve.
Shredded Pork Tacos