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Shredded Pork Tacos

Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Servings 10

Ingredients
  

  • 2 pork tenderloins about 3 lbs total
  • 1 1/2 tsp. Cumin
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/8 tsp. Ground Ginger
  • 1/8 tsp. Cayenne Pepper
  • 1 14.5 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 1.5 oz can chopped green chiles
  • 1 Small Onion
  • 3 Garlic Cloves smashed
  • 2 Tbsp. Worcestershire Sauce

Instructions
 

  • INSTANT POT: Cut each pork loin into 2-3 pieces. Combine other ingredients in instant pot and stir to combine. Add meat, close the lid, seal the valve, and set on manual for 40 minutes. Allow pressure to naturally release for 10 minutes, then release pressure. Remove pork and shred, and return to instant pot to stir into juices.
    OR: Set instant pot to "Sauté". Heat 1 tbsp olive oil in the pot, and add pork pieces to hot oil. Sear on all sides. Remove pork, add all other ingredients to the pot and deglaze the bottom of the pot (make sure no browned bits are stuck to the bottom). Return the pork to the pot, close the lid the lid and seal the valve and set on manual for 40 minutes. Allow pressure to naturally release for 10 minutes, then release pressure. Remove pork and shred, and return to instant pot to stir into juices.
  • SLOW COOKER: Combine all ingredients in slow cooker on low for 8 hours, or on high for 5-Shred meat and return to slow cooker to stir in juices.
  • To serve: Heat 1/4 inch of oil in a large nonstick pan. Fry corn tortillas for 1 minute on each side. Remove to a plate with a paper towel to drain. Serve corn tortillas with pork, pico de gallo, lime juice, cheese, sour cream, avocado, shredded cabbage or lettuce, as desired.