Ingredients
Pulled Pork Tacos
Lime Crema
Directions
Place the tenderloin in a slow cooker and cover it with the lid.
Cook on low for up to 8 hours, or on high for 4 to 5 hours, or until the internal temperature reaches 190ºF.
In a small bowl, mix together the sour cream or yogurt, lime juice, lime zest, garlic powder, and onion salt.
Cover the bowl and place it in the refrigerator until ready to serve. (You can serve it immediately, but chilling it allows the flavors to meld.)
Once the tenderloin reaches the desired temperature, remove it from the slow cooker and place it on a large cutting board.
Using two forks, shred the meat completely.
Return the shredded pork to the slow cooker and let it sit in its juices to stay moist and flavorful.
To char the corn tortillas, place each one directly over a medium flame on a gas stove for 10 to 30 seconds per side, moving them around as needed.
If using an electric stove, heat each tortilla in a dry pan over medium-high heat for about 30 seconds or until charred to your liking.
Assemble the tacos by placing a generous portion of shredded pork on each tortilla.
Top with crumbled Cotija cheese, shredded purple cabbage, and a spoonful of the lime crema.
