Brown Sugar and Balsamic Glazed Pork Tacos

This is a more in depth recipe post than what I typically post but don’t be scared! What looks like a long list of ingredients is probably items you already have in your pantry.

This entire meal was SO easy to make from scratch and totally hit the spot. IMG_3061

Sick of always rotating the same meals week after week? Want a dish that you can set and forget? If you have a crock pot and a pork tenderloin you are in luck! I put this baby in the slow cooker in the late morning, and by dinner time I had a dish packed with flavor that could feed an army.

What made this dish for me was the Chipotle crema. Made healthier using greek yogurt I could eat this sauce on everything. So much flavor from so few ingredients.

I love the colorful pop from the coleslaw and make sure to grab the corn tortillas at the grocery store for a more authentic flavor.

YUM.

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WHAT YOU WILL NEED:

 

For the Pulled Pork (adapted from Food 52)

  • pounds pork tenderloin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove; crushed
  • 1/2 cup water
  • 1/2 cup brown sugar
  • tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • tablespoons soy sauce

Mix together the seasonings: salt, pepper and garlic. Rub over the tenderloin.

Place ½ cup water in slow cooker along with the pork tenderloin. Cook on low for 6-8 hours.

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: water, brown sugar, cornstarch, balsamic vinegar, soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, brush on more glaze, and set under broiler for 1-2 minutes until bubbly and caramelized.

 

For the Coleslaw

  • 12 oz bag of coleslaw mix
  • 1 tablespoon of white wine vinegar
  • Juice of half a lime

Mix together all ingredients in a bowl. Cover and let sit for 30 minutes. If you are making a head of time let it sit in the refrigerator until needed.

 

For the Rice

  • 2 tablespoons of vegetable oil
  • 1 cup of white rice
  • 2 cups of water
  • 1 10oz can of Rotel Tomatoes Diced & Green Chilies
  • 1 teaspoon of salt

Heat oil in a deep skillet over medium heat. Saute rice for 2-3 minutes until browned.

Stir in water and tomatoes. Season with salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Fluff rice with a fork.

 

For the Chipotle Crema

  • 1/2 cup of greek yogurt
  • 1 tablespoon of mayo
  • 1-2 teaspoons of chipotle adobo sauce

In a small bowl mix all ingredients together. Keep refrigerated until ready to serve.

 

When you are ready to eat…

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Put tortillas in an oven heated on low (approx 250-300 F).

Place the pork on a large cutting board and pull apart with forks. Remove the tortillas from the oven and spread the chipotle crema on them. Top with coleslaw, the pulled pork, and a squirt of lime.

 

3 thoughts on “Brown Sugar and Balsamic Glazed Pork Tacos

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