This delicious recipe comes from my friend Kristin. The pork cooks slowly until tender in a sweet and tangy sauce. Wrapped in a tortilla and topped with Creamy Cole Slaw, it’s a great lunch or dinner! Thanks Kristin for sharing this with me (and now the world!)
Ingredients:
1 medium onion, chopped
2 fresh garlic cloves, minced
1 Tablespoon extra virgin olive oil
4 Tablespoons apple cider vinegar
1/2 cup ketchup
3 Tablespoons Heinz Sweet Chili Sauce
2 teaspoons Tabasco sauce
4 teaspoons Worcestershire sauce
1 1/2 cup water
Kosher salt and fresh ground black pepper, to taste
1 (12 oz) pork tenderloin, halved crosswise
Tortilla wraps
2 cups Creamy Cole Slaw (recipe listed separately on this site)
Directions:
- In a large stock pot, saute onion and garlic in olive oil over medium heat, stirring until golden brown.
- Whisk together vinegar, ketchup, chili sauce, Tabasco, Worcestershire, and water. Add to pot.
- Bring to a boil, then lower to a simmer.
- Simmer covered, stirring occasionally, for 10 minutes or until slightly thickened.
- Add salt and pepper to pork, to taste.
- Add pork to pot and simmer for approximately 45 minutes, or until fork tender.
- Using tongs, transfer pork to a cutting board. Using two forks, shred pork. Set aside.
- Using a hand held blender, puree sauce until smooth.
- Add shredded pork back to sauce.
- Simmer, stirring until heated through.
- Divide shredded pork among tortillas and top with coleslaw.
