Ingredients
2 pork tenderloins (1 pound each)1 can (12 ounces) root beerSLAW:6 cups shredded red cabbage (about 12 ounces)2 medium Granny Smith apples, julienned1/3 cup cider vinegar1/4 cup minced fresh cilantro1/4 cup lime juice2 tablespoons sugar1/2 teaspoon salt1/2 teaspoon pepperASSEMBLY:1 bottle (18 ounces) barbecue sauce16 taco shells
Preparation
Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours.
Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving.
Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.
Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.
