Ingredients
Method
- Cut pork tenderloin into 3-4 inch pieces. Sprinkle with salt, pepper, cumin, chili powder, and cinnamon. Rub spices into pork.
- Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides until browned, about 2-3 minutes per side. Transfer pork to a slow cooker.
- Add water, brown sugar, and chopped garlic to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is very tender and easily shreds with a fork.
- Remove pork from the slow cooker and shred it using two forks. Return shredded pork to the slow cooker and stir to coat with the sauce.
- Serve warm in tortillas with your favorite taco toppings like black beans, cilantro, diced onions, or a squeeze of lime.
Notes
- For extra depth of flavor, sear the pork in batches to ensure good browning on all sides before transferring to the slow cooker.
- Don't skip the rest period after shredding the pork; letting it sit in the sauce allows it to reabsorb all the delicious juices.
- Make this a freezer-friendly meal by shredding the cooked pork and sauce, then freezing in an airtight container for up to 3 months. Thaw overnight and reheat gently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the rest period after shredding the pork; letting it sit in the sauce allows it to reabsorb all the delicious juices.
- Make this a freezer-friendly meal by shredding the cooked pork and sauce, then freezing in an airtight container for up to 3 months. Thaw overnight and reheat gently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.