Pork Tacos
Yield: 6 servings (approximately 5 ounces of pork - 4 points for blue, green and purple. The points are for the pork only)
Ingredients
- 2 lbs. pork tenderloin
- 1 cup chicken broth
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 orange
- 1 lime
- 1 onion, sliced
Optional for the tacos:
- Mission corn street tacos (1 point each)
- Cilantro
- Reduced-fat Mexican cheese, shredded (check the points based on how much you use)
- Fat-free sour cream (check the points based on how much you use)
Instructions
For the Instant Pot:
- Cut pork into two inch pieces. Optional: spray a frying pan with cooking spray and sear pork on all sides.
- Add the chicken broth, pork, seasonings, garlic and onions to the Instant Pot.
- Cut the orange and lime in half, then squeeze the juice into the Instant Pot.
- Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 45 minutes.
- When the time is up let the pressure manually release for 15 minutes, then release the pressure and remove the lid.
- Remove the pork and shred it. Place the pork back in the liquid until you are ready to serve it.
For the slow cooker:
- Cut pork into two inch pieces. Optional: spray a frying pan with cooking spray and sear pork on all sides.
- Add the chicken broth, pork, seasonings, garlic and onions to the slow cooker.
- Cut the orange and lime in half, then squeeze the juice into the slow cooker.
- Place the lid on the slow cooker. Cook on high 4 hours, or low 6-8 hours.
- Remove the pork and shred it. Place the pork back in the liquid until you are ready to serve it.