Pork tenderloin is a lean cut of protein that’s very versatile. It’s easy to cook in a slow cooker or roast in a dutch oven at low temperatures. When shredded, it can be used for tacos, sandwiches, or added to a salad. And it pairs well with cilantro slaw or pickled onions for a pop of flavor.
Pulled pork is also an excellent source of many vitamins and minerals, including thiamine, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron to support many metabolic processes.
Servings: 4 servings: 2 tacos each with 1 cup slaw side
Pork (16 3-ounce servings)
- 4 pounds pork loin
- 32 ounces chicken stock
- 1 cup yellow onion, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 5 garlic cloves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 tablespoons achiote paste
- 1/4 cup lime juice
- 1/4 cup brown sugar
- 1 tablespoon salt
Cilantro lime slaw (4 servings)
- 1 medium head of cabbage, green or red
- 1 large carrot
- 1 small red onion
- ½ cup cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons milk
- ½ cup Greek yogurt, whole fat
- 2 teaspoons salt
- Dash of cayenne pepper
- Put everything but the pork loin in a large slow cooker.
- Stir with a whisk until well combined and the achiote paste is fully broken up.
- Add the pork loin to the slow cooker. Put the lid on and set it to high. Allow to cook for 4-6 hours. If you can’t shred the meat easily with a fork after the time has elapsed, give it another 1-2 hours on low until the meat is very tender and easy to pull apart.
- Remove the pork loin from the liquid. Let cool slightly and tear up the meat with your hands.
- Put the pulled pork in a large container and cover it halfway with strained cooking liquid.
- Discard remaining cooking liquid.
- Quarter the cabbage and cut out the core. Cut the cabbage into thin slices.
- Run the carrot over the cheese grater on the largest grate.
- Thinly slice the onion. Place all vegetables and cilantro into a large bowl.
- In a smaller bowl whisk together lime juice, olive oil, milk, Greek yogurt, salt, and cayenne pepper.
- Add liquid mixture to vegetables and toss.
- Serve chilled and store in a sealed container in the refrigerator.
For tacos, wrap eight small tortillas in aluminum foil and put in a 350-degree oven for 10 minutes. And then construct your tacos with 3 ounces of pork and ¼ cup slaw per taco. Serve with 1 cup of slaw per person as a side dish.
Pork (per 3-ounce serving)
240 calories; 5 g fat; 10 g carbs; 1 g dietary fiber; 2 g added sugar; 33 g protein
Slaw (per 1 ½-cup serving)
85 calories; 3 g fat; 11 g carbs; 4 g dietary fiber; 4 g protein
Customize this recipe for your goals
- Stay active: Serve with a side of sliced cucumbers drizzled with rice wine vinegar. Cucumbers are rich in the antioxidant fisetin, which decreases oxidative stress and potentially supports cognitive function.
- Destress: Consider sprinkling 1 teaspoon of pumpkin seeds, a good source of manganese, magnesium, and tryptophan, on your taco to provide additional support for the body and brain, and to potentially improve sleep.
- Maximize performance: Consider serving with a side of black beans. Black beans provide additional carbohydrates, fiber, iron, and B vitamins to stabilize blood sugar and support energy metabolism.
Interested in more ways to stay healthy and strong at home? Visit exosathome.com for daily workouts, mindset practices, and more.
About the AuthorMore Content by Ian Charles