1 tablespoon chili powder
1 tablespoon oregano
2 tablespoons unsweetened dark cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 lbs pork tenderloin
2 tablespoons olive oil
1/2 cup apple cider
1 1/2 cup salsa
4 tablespoons of lime juice
12-16 corn tortillas
sour cream
avocado
cilantro
In a small bowl mix the chili powder, oregano, cocoa, salt and pepper, set aside. Carefully, remove the silver skin on the pork tenderloin and then rub on the spice mixture. Refrigerate for at least 1 hour.
Heat a large skillet on high heat and add olive oil. Place the pork tenderloin in the hot skillet and sear each side for 1 minute. Remove the pork tenderloin from skillet with tongs and place in slow cooker. Add apple cider, salsa, and lime juice and cook on LOW for 3-3 1/2 hours or when inside temperature of tenderloin reaches 140F. Use two forks to shred pork. You may want to add additional apple cider to keep moist.
Before serving, stack of corn tortillas in aluminum foil and heat for 15 minutes in 350F oven.
Serve shredded pork with tortillas, diced avocado, lime juice, sour cream, and salsa.
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