Low Fat Pulled Pork Tacos
Satisfy your taco cravings while staying mindful of your health with these irresistible Low Fat Pulled Pork Tacos! Using lean pork tenderloin, this recipe packs all the smoky, spicy flavors you love without the guilt. The pork is slow-cooked to tender perfection in a fragrant blend of smoked paprika, cumin, and chili powder, then shredded and soaked in its own savory juices for maximum flavor. A zesty, crunchy slaw made of fresh green cabbage, crisp carrots, and a tangy lime dressing adds a refreshing contrast, making every bite a perfect balance of textures and tastes. Served on warm corn tortillas, these tacos are a wholesome, family-friendly meal that’s ideal for weeknight dinners or casual gatherings. With minimal prep time and the ease of a slow cooker, this recipe is as convenient as it is delicious!
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 12 small Corn tortillas
- 2 cups, shredded Green cabbage
- 1 large, grated Carrot
- 0.25 cup, chopped Fresh cilantro
- 2 tablespoons Lime juice
Instructions
Trim any excess fat from the pork tenderloin and cut it into a few large chunks.
In a small bowl, mix together the smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the pork chunks, ensuring they are well-coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 2-3 minutes per side.
Transfer the seared pork to a slow cooker. Add the chicken broth, apple cider vinegar, and honey.
Cover and cook on low for 6-8 hours or until the pork is tender and pulls apart easily.
About 30 minutes before serving, prepare the slaw by combining shredded cabbage, grated carrot, chopped cilantro, and lime juice in a mixing bowl. Toss well to combine and season with salt and pepper to taste.
Once the pork is done, shred it using two forks while still in the slow cooker, mixing it with the juices for additional flavor.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are soft and pliable.
To assemble the tacos, place a generous portion of the pulled pork onto each tortilla and top with a handful of the prepared slaw.
Serve immediately and enjoy your low-fat pulled pork tacos!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 28.3 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4402 mg | 94% | |
*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.
