I recently tested my talents with this recipe in tow- and apparently recieved excellent food scoring. Hopefully you will have the same success with your meal time judges.
Even If I don’t get to be on national television.. I can still boast that I frequent the local I was on CBS 11 for their Health Segment yesterday morning (EARRRLY morning, might I add). Get your immunity in check for the upcoming flu and cold season!
A combination and recreation of two of my favorite-go-to easy slow cooker dishes.. BBQ and Tacos. Surprised? Yea, didn’t think that would be a shocker to anyone that regular takes part in my ramblings here on Chocolate Broccoli. I think I just mastered taking easy to easier with a few small changes- don’t be jealous.
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
3 1/2 pound lean pork tenderloin
1/2 cup honey bbq sauce
1 cup apple cider vinegar
1/2 cup rice vinegar
1/4 cup Worcestershire
1 tablespoon liquid smoke
1 tablespoon garlic powder
2 avocados, diced
1 (5-inch diameter) cabbage head, shredded
1 medium cucumber, seeded and thinly sliced
1 fennel bulb, thinly sliced
1 jalapeno, diced
1 bunch fresh cilantro, chopped
1/2 red onion, thinly sliced
20 (4-inch) white corn tortillas
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate overnight (or at least 2 hours).
Slice purple onion into thin rings, or half-moons. Layer into the bottom of the Croc*Pot. Place pork on top (plastic removed!). Pour honey bbq sauce over pork. Combine liquid ingredients and the garlic powder in a medium bowl and pour into Pot and tightly cover with lid. Roast on LOW 8-10 hours or until fork tender and shreds easily. Remove pork and onions from Pot and shred.
In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
To assemble, arrange about 2 ounce of pork onto each taco and top with Tangy Slaw.