Ingredients

The following ingredients have 4 Servings
  • 4 jalapeños
  • 1 cup blackberries
  • 4 garlic cloves (crushed)
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • ¾ cup honey
  • 3 tbsp lime juice
  • 3 tbsp fresh cilantro
  • 2 tsp cumin
  • 2 tsp paprika
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 lb pork tenderloin
  • 12 tortillas (corn or flour)

Instruction

  • Begin by roasting the jalapeños, either on the grill or under the broiler in the oven.
  • Once the skin on the jalapeños is black and bubbling, remove from the heat and place in a plastic bag, zip closed and set aside for 5-10 minutes.
  • Remove from the bag and peel the skin from the jalapeños.
  • De-stem and seed the jalapeños, then place in a blender or food processor with the blackberries, garlic cloves, olive oil, apple cider vinegar, honey, lime juice and cilantro, blend until smooth.
  • Combine the cumin, paprika, kosher salt and black pepper in a small bowl.
  • Rub this mixture on the pork and place in the crock pot.
  • Pour the roasted jalapeño blackberry sauce from the blender onto the pork.
  • Cook on high for 3-4 hours, or on low for 6-8 hours.
  • Use a couple of forks to shred the pork in the crock pot.
  • Serve on tortillas with your choice of toppings.