Memphis Carnitas with Pickle & Dill Slaw

June 9, 2015

This is the easiest pork taco recipe - EVA.

Foreal!

 

And not to mention - affordable.

Wanna know why??? 

Because I used pork tenderloin.

 

YUP I SAID IT.

Pork. Tenderloin.

It's just the perfect little taco isn't it?

 

I was pretty happy when the pork came out just right - I had my worries.

Because who dare use a tenderloin for pulled pork????

Pork Butt is what you use.

 

But I took a risk - I saw many google reviews to never ever use tenderloin...so what did I do? I used it - ONLY because I had it on hand and wasn't sure what to do with it.

 

And also wanted to prove people wrong :)

The slaw though - is what makes this so amazing.

I used a ton of fresh herbs - the creaminess also really ties this taco together.

 

This might be one of the best tacos you'll ever make.

No lie, no lie, no lieeeeeeeyeyeyeye.

And let me put it out there that unless it's not bacon, i'm not into Pork.

And this taco changed my world.

 

 

Ingredients:

Pulled Pork

  • 2 pound pork tenderloin (I used a texas smokehouse marinated one - if you can get pre marinated GET IT!)

  • 2 Tbs olive oil

  • 2 medium spanish onions sliced

  • 5 large cloves of garlic minced

  • 1 1/2 - 2 c good BBQ sauce (I used Bulls Eye - Memphis Style)

  • 1/2 c water

  • Soft flour taco shells

  • Limes to garnish 

 

Slaw

  • 1/2 c mayo

  • 1/4 c sour cream (or nonfat greek yogurt)

  • 1/2 tsp white wine vinegar

  • 1 Tbs pickle juice

  • fresh chopped parsley (1 Tbs)

  • fresh chopped dill (1 Tbs)

  • fresh chopped chives (1 Tbs)

  • 1 large garlic clove minced

  • salt and pepper to taste

  • 2 dashes Franks Red Hot

  • 1 c bagged preshredded cabbage slaw (much easier and cheaper)

  • handful of preshredded red cabbage

  • handful of pre grated carrots

  • 4 green onions sliced thin on diagonal

  •  

Directions:

  1. First - mix all wet ingredients of the slaw recipe  - then add the garlic, herbs, cabbages, carrots and green onion - let sit in the fridge until ready to serve. The longer the better.

  2. Now for the pork - in a heavy dutch oven or something similar - over medium heat add the oil and onions.

  3. Brown onions then add in garlic and sautee for about 3 minutes.

  4. Add in your BBQ Sauce and water mixing until heated through.

  5. Meanwhile cut your pork tenderloin into 4 pieces, 2 if you have a smaller on - cut small enough to fit in the pot.

  6. Reduce the heat to medium low and place the pork in, make sure it is covered fully with bbq sauce - if they aren't add more.

  7. Cover with a lid and let cook for about 20 minutes reducing the heat to low after 10 minutes.

  8. When pork is done, pull out of the sauce and let rest for about 10 minutes.

  9. Meanwhile turn the heat back up to medium and reduce the BBQ sauce - stirring occasionally.

  10. After the pork has rested - start pulling. I used my hands - two forks just makes it difficult. The pork may be a bit hard to shred but just keep going - this will take some time.

  11. When all the pork is shredded throw back into the reduced BBQ sauce and reduce heat to low.

  12. To assemble grab a flour tortilla, place some pork down and top with the cold slaw that has been sitting. Make sure to taste the slaw to adjust salt and peppr.

  13. Serve with side of limes and ENJOY!!!!!!!!!!!

 

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