2 to 2 1/2 lbs. boneless pork tenderloin
2 tsp. salt
1 tsp. pepper
2 tsp. cumin
1/2 c. apricot jam
1 jalapeno, seeded and sliced into rings
1 red onion roughly chopped
Put everything in the crock pot and cook on low for 6 to 8 hours. Shred meat and serve on warm tortillas. Garnish with: fresh cilantro and limes.
To reheat, thaw on counter for a few hours and warm it up in a pot on the stove. Or defrost in the microwave until it will melt enough to fit in a pot.
**I am planning to get some uncooked flour tortillas from Costco. I freeze these all the time, because they come in such a large pack and I can't use them all before they go bad. You can put these in your fridge or if you decide to freeze them, you just need to be able to defrost them enough to separate them from the stack, either on the counter or in the microwave. Spray Pam in the bottom of a skillet pan over medium heat and cook them up until done on each side.
Make your tacos and squeeze on some lime juice. Don't leave that part out, it really makes the recipe:)
No comments:
Post a Comment