Ingredients

The following ingredients have 6 Servings
  • 3 lb Garlic & Herb Pork Loin
  • 1 can diced tomatoes
  • ½ cup orange juice
  • 1/2 whole Juice from ½ lime
  • 3 cloves garlic (sliced thinly)
  • 2 small bay leaves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon dry cumin
  • ½ teaspoon dry oregano
  • ½ teaspoon smoked paprika (optional)
  • Small tortillas
  • Sour cream
  • Lettuce (optional)
  • Taco toppings (optional)
  • 3 tablespoons cold water
  • 1 tablespoon cornstarch
  • Black beans (optional)

Instruction

  • Place the first 12 ingredients into a crock pot. Cook on high for 5-6 hours.
  • Remove the Smithfield Pork Loin from the crock pot and allow meat to rest for at least 15 minutes.
  • Meanwhile transfer the liquid from the crock pot to a sauce pan.
  • Bring to a boil and reduce by half.
  • After 15 minutes and while the liquid is reducing shred the pork loin and set aside.
  • Mix the cornstarch with the cold water.
  • Once the liquid has reduced by half stir the cornstarch and water into the pan until thickened. Remove from heat.
  • Add the shredded pork to the sauce pan and stir until all meat is covered.
  • Spread the meat and sauce onto a large cookie sheet.
  • Place the cookie sheet into the oven under the broiler for 15-20 minutes occasionally tossing the meat until lightly brown and most of the liquid has evaporated.
  • Serve on flour tortillas with sour cream, black beans and lime wedges.