Slow Cooker Mexican Pulled Pork Tacos

This dish has got to be the most simple and yet tasty dish I've ever made and it cooks in a slow cooker or crock pot.  It's great if my family needs to eat at different times as the meat stays warm in the crock pot until they are ready to eat.  This is one of my new favorite recipes!

I found this recipe on Pinterest, but it originated at canyoustayfordinner.com.  I've already made a point of thanking her for sharing this recipe.  Three of us ate this for dinner one night, but my oldest son wasn't home for dinner that night so took some to work the next day for lunch.  He made a point of calling me to tell me how awesome his lunch was!  Needless to say, this recipe got all 9s on the Melnarik rating scale!

You won't believe how few steps there are to make this dish.  It begins with placing a pork tenderloin in the bottom of a crock pot.

In a medium bowl, the tomato sauce gets combined with the garlic, spices and sugar.

That mixture gets poured over the pork to completely cover it.  Put the lid on and cook it either on low for 8 hours or on high for 4 hours.  Then using a fork (most recipes call for 2 forks to shred, but this was so tender that it only needed one fork to shred) shred the meat into the sauce.  The meat was so tender, I was basically stirring it with my fork to shred it and mix it into the sauce.

To serve it, I put it in small flour tortillas and topped it with shredded cheddar cheese, sour cream, lettuce and tomatoes.  This has to be one of the tastiest tacos I've ever eaten!  Enjoy!

Slow Cooker Mexican Pulled Pork Tacos

1 lb. pork tenderloin
1 15 oz can tomato sauce

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon brown sugar

1 teaspoon cayenne pepper

½ teaspoon salt

3 cloves garlic, minced

Place pork in the bottom of your slow cooker.  In a small bowl, stir together all remaining ingredients.  Pour evenly over pork.  Cook on low for 8 hours or on high for 4 hours.  When done, shred the pork using two forks, pulling against the grain of the meat.  Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese and sour cream.  Garnish with chopped scallions.

Peach and Mustard Glazed Pork Tenderloin

This dish is so easy to make and yet so flavorful, it has become one of my favorite things to grill!  I found this recipe years ago in a recipe book that was sold near the check out stand at the market.  This particular recipe sounded so good I tried it immediately and it was a hit with my family.

The meat is so tender and the marinade adds that special flavor.  This dish gets 9's all around on the Melnarik rating scale.  I love to serve this with the Grilled Asparagus and New Potatoes which I've posted below.  The two dishes go very well together.

I begin by placing the peach preserves, Dijon mustard, olive oil, thyme leaves and salt in a measuring cup.  I use a measuring cup instead of a bowl for ease of pouring the marinade over the meat later.

Using a whisk, I mix the ingredients together until well combined.

I place the pork tenderloins in a large resealable plastic bag.

I pour the marinade directly on top and seal the bag.

Then I manipulate the bag, turning the pork to make sure the tenderloins get completely covered in the marinade.  I put the bag in the refrigerator for at least 1 hour to fully marinate.

After getting the grill ready, I remove the pork from the bag, reserving the marinade and placing it in a small bowl for basting the pork.  I place the pork over direct medium heat and cook covered, turning every 10 minutes or so, basting with the reserved marinade each time I turn it.  I cook the asparagus and potatoes at the same time, making that dish the perfect accompaniment for this pork dish.  See the following post for that recipe.

When the pork is fully cooked, I remove it to a cutting board and let it rest for 5 minutes before slicing.

Even after resting, you can see that this meat is juicy and tender and oh so good!  If there is any remaining marinade, I heat it to boiling in a small saucepan, letting it cook for 1 minute, and serve it with the meat.  Enjoy!

Peach and Mustard Glazed Pork Tenderloin

1/2 cup peach preserves

2 tablespoons Dijon mustard

2 teaspoons olive oil

1/4 teaspoon dried thyme leaves

1/4 teaspoon salt

2 pork tenderloins (about 3/4 pound each)

In a 2-cup measuring cup, combine the peach preserves, Dijon mustard, olive oil, thyme and salt to make the marinade.   Whisk until fully combined.  Place pork in a large resealable plastic bag; pour marinade over pork, seal bag and turn meat in marinade until fully coated.  Place in refrigerator for at least 1 hour but no longer than 8 hours.  Heat coals or gas grill for direct heat.  Remove pork from marinade; reserve marinade.  Cover and grill pork over medium heat 25 to 30 minutes, brushing occasionally with marinade and turning at least twice during cooking time, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees.  Let pork rest 5 minutes before slicing.  Heat remaining marinade to boiling in a small saucepan; boil and stir 1 minute.  Cut into slices; serve with marinade.