Pulled Pork Tacos & Coleslaw

• For the Budget Meal Plan: Use 2/3 of your pork loin for this recipe. Cut off 1/3 and save for the fried rice recipe.

• Cook all of your 2/3 pork loin and use that pulled pork for 2 dinners, this and the Pulled Pork Mac and Cheese.

• Pork loin will be dryer than your regular pork shoulder roast used for pulled pork, but pork loin has MUCH less calories than pork shoulder. It will still shred, just may need to cook it longer than a pork shoulder. 

• Tip: The night before, put the pork in the slow cooker, coat with house spice blend, add beef broth and 1 sliced onion so that in the morning you just set it in the slow cooker and turn on. If you do not have a slow cooker, you can cook this in your oven in a covered pan/roaster at 325 degrees F for approximately 3 hours.

Step 1: Pulled Pork

• Add 1 sliced onion to bottom of cooker

• Place pork loin in a slow cooker. Add House Spice Blend (onion powder, garlic powder, paprika, salt & pepper).

• 1 to 2 cups beef broth (enough to cover bottom of slow cooker but not submerge pork)

• Cook on low for 8 or more hours

• Drain and reserve the liquid

• Shred the pork 

• Add back enough reserved liquid to keep pork moist. Start with 1/2 cup and adjust.

• Add a few squeezes of bbq sauce - not too much - people can add extra bbq sauce later on their own if they want. I keep my bbq sauce minimal to save calories.

Step 2: Coleslaw

• 1/3 cup plain Greek yogurt - Optional. Can use plain yogurt, sour cream, or just extra milk/cream

• 1/3 cup light mayo

• Splash of vinegar

• Splash of milk

• Sprinkle of sugar

• Salt & pepper to taste

• Add coleslaw mix and place in fridge. Best to let the salad sit for 30 mins while preparing dinner as the cabbage will release water and makes it come together nicely.

Step 3: Assemble tacos

• Pulled pork - 3 oz per taco

• Coleslaw

• Optional: Drizzle of hot sauce

1 serving is 2 tacos:

• 600 Calories

• 55g Protein