Slow Cooker Asian Pork Tacos

Servings:12Serving Size:1 tacoRecipe Cost:$10.44Cost per Serving:$0.87

Ingredients:
- Nonstick cooking spray
- 2 pounds pork tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ginger powder (or 1 tablespoon fresh ginger)
- 1 teaspoon garlic powder (or 3 whole garlic cloves smashed and peeled)
- 1 cup hoisin sauce
- 12, 6-inch tortillas for serving
- Asian Peanut Slaw:
- *1/4 cup vegetable oil
- *2 tablespoons white vinegar
- *1 tablespoon honey
- *1 tablespoon low-sodium soy sauce
- *1 bag (12 ounces) coleslaw or broccoli slaw
- *1/2 cup dry roasted unsalted peanuts, chopped (optional)
- *2 green onions, chopped
- *1 cup cilantro, chopped
Directions:
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Coat a slow cooker with nonstick cooking spray. Place pork tenderloin in the slow cooker and season with salt, pepper, ginger, and garlic. Wash
hands after handling raw meat. - Pour the hoisin sauce over top of the pork. Cover and cook on high for 3 to 4 hours or low for 5 to 7 hours until the pork reaches a minimum internal temperature of 145 degrees F using a food thermometer.
- Transfer the cooked pork to a plate and shred with two forks. Return to slow cooker and stir it together with the sauce. Leave in the slow cooker
on “warm” until ready to serve. - While the pork cooks, make the Asian Peanut Slaw*. In a large bowl, combine oil, vinegar, honey, and low-sodium soy sauce. Add slaw, peanuts, green onions, and cilantro. Toss to combine.
- To serve, warm the tortillas in microwave for a few seconds, covered with a damp towel to keep them moist. Fill with shredded pork, then top with Asian Peanut Slaw. Roll up and serve.
- Refrigerate leftovers within 2 hours.
Notes
Note: If you don’t have hoisin sauce, you can substitute: 1/2 cup ketchup, 2 tablespoons brown sugar, 1/2 cup low-sodium soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a dash of hot sauce.
Source: Rosie Allen, NEP Special Projects, University of Kentucky Cooperative Extension
Nutrition facts per serving: 250 calories; 10g total fat; 1.5g saturated fat; 0g trans fat; 50mg cholesterol; 350mg sodium; 20g total carbohydrate; 2g dietary fiber; 5g total sugars; 4g added sugars; 19g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 6% Daily Value of iron; 10% Daily Value of potassium