This is a fun recipe because of how many different flavors come together and actually get along. I was a little skeptical because if you try to make too many flavors work together, something usually gets lost or everything is just overwhelming. After trying it, and the whole family going crazy for this recipe, I say it's a keeper.
I also tried this recipe without the taco shell and I liked it just as much. You could probably have this in a bun as well. The original recipe which comes to us from tasteofhome.com calls for red cabbage, but I used green cabbage and carrots instead. It worked well together so I assume you could use either. I also recommend a slow cooker for the pork.
Ingredients: (for about 16 tacos)
- 2 Pork Tenderloins 1 pound each
- 1 can 12 ounces Root Beer
- 1 bottle 18 ounces BBQ Sauce
- Taco Shells
For The Slaw:
- 6 cups Cabbage shredded
- 2 medium Granny Smith Apples julienned
- 1/3 cup Cider Vinegar
- 1/4 cup fresh Cilantro minced
- 1/4 cup Lime Juice
- 2 tablespoons Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
Cooking:
1. Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender ~2
2. Mix together ingredients for the Apple Slaw and refrigerate until ready to serve
3. Remove the pork, let stand ~5 minutes and shred with a fork
4. Discard cooking juices
5. Return to slow cooker & stir in barbecue sauce
6. Continue cooking until pork is cooked through
7. Serve in taco shells & top with some of the apple slaw.
8. Serve remaining slaw on the side if desired.
9. Enjoy!
* 2 tacos with 1 cup slaw is 396 calories
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