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.
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.
WHAT YOU WILL NEED:
For the Pulled Pork (adapted from Food 52)
- 2 pounds pork tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove; crushed
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 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…
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.