This is one of my favorites! I love on a burrito or a salad.
2 1/2 Lb. Pork Tenderloin
Mix: 1 1/2 C Brown Sugar
1 1/2 C Salsa
1 Can Coke
Put Pork in Crock Pot and pour mixture over it. Cook on low 7 hours (or until meat is cooked through). Shred pork and cook an additional 30 minutes. The pork will absorb all the juices.
*I ususally freeze half and save it for another time. It freezes really well.
On a warmed tortilla, spread cooked white rice, cooked and salted black beans, shredded Sweet Pork, lettuce, tomatoes, shredded Monterey Jack cheese, and sour cream. Wrap it up, and serve!
No comments:
Post a Comment