Heart-Healthy Pulled Pork Tacos
Elevate taco night with these irresistible Heart-Healthy Pulled Pork Tacos, a flavorful and nutritious twist on the classic dish. Featuring tender, slow-cooked pork tenderloin seasoned with a vibrant blend of smoked paprika, cumin, chili powder, and coriander, these tacos pack bold flavors without sacrificing health. Cooked in a lean, protein-packed broth of low-sodium chicken stock and apple cider vinegar, and paired with fresh toppings like crisp cabbage, juicy tomatoes, creamy avocado, and zesty cilantro, these tacos strike the perfect balance between wholesome and delicious. Served on warm corn tortillas, they’re low in fat and brimming with taste, making them an ideal choice for health-conscious food lovers. Perfect for family dinners or casual gatherings, this recipe delivers heart-healthy comfort with every bite!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 cup Low-sodium chicken broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Coriander
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Salt
- 8 Corn tortillas
- 2 cups Cabbage, thinly sliced
- 2 medium Tomatoes, diced
- 1 Avocado, sliced
- 0.25 cup Cilantro, chopped
- 1 Lime, cut in wedges
Instructions
Trim any visible fat from the pork tenderloin. Cut the tenderloin into 2-inch pieces.
Heat the olive oil in a large skillet over medium-high heat. Add the pork pieces and sear on all sides until browned, about 6-8 minutes.
Transfer the pork to a slow cooker. Add the minced garlic and chopped onion to the skillet and sauté until softened, about 4 minutes. Add to the slow cooker.
Pour the low-sodium chicken broth and apple cider vinegar over the pork in the slow cooker.
In a small bowl, combine the smoked paprika, cumin, chili powder, coriander, black pepper, and salt. Sprinkle the spice mixture over the pork.
Cover the slow cooker and cook on low for 6-8 hours or until the pork is tender and shreds easily with a fork.
Once cooked, remove pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir to combine with the cooking juices.
Warm the corn tortillas in a dry skillet over medium heat until pliable, about 1 minute on each side.
To assemble the tacos, place a portion of shredded pork on each tortilla. Top with sliced cabbage, diced tomatoes, avocado slices, and chopped cilantro. Serve with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 21.7 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 452 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4735 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
