Slow Roasted Pork Tortillas

5 from 1 vote

Slow roasted pork with caramelized onions, herbs served with homemade barbecue sauce, colorful cabbage slaw in a tortilla and garnished with chopped cilantro.

Prep Time20 mins

Cook Time4 hrs

Total Time4 hrs 20 mins

Course: Mains

Cuisine: Tex Mex

Servings:

Calories: 647kcal

Author: HWC Magazine

Ingredients

Slow Roasted Pork

2 pounds pork tenderloin about 2 tenderloins
1 teaspoon paprika dried ground
1.5 tablespoon chili powder dried ground (½ tablespoon for dry rub and 1 tablespoon for BBQ sauce)
1 teaspoon cajun seasoning (optional if you don't like the heat)
1.5 teaspoon cumin 1 teaspoon for dry rub and ½ teaspoon for cabbage salad
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoon olive oil (1 tablespoon to brown the pork and one tablespoon for the BBQ sauce)
1.5 onions
(1 onion for roasted pork and ½ onion for BBQ sauce)
12 oz beer (if gluten free substitute with 12 ounces of gluten free chicken broth)

Homemade BBQ Sauce (Skip this step if using Store Bought)

2 cloves garlic
peeled and minced
6 oz tomato paste
(you can substitute with gluten free ketchup but then don't add water and may need less sugar)
1 cups water
¼ cup apple vinegar
¼ cup sugar or sugar alternative
to ½ cup (sugar alternatives, agave, honey, stevia, coconut sugar or whatever you diet allows and you prefer) If you like your BBQ zesty then add less sugar if you like it sweeter then add more.
½ teaspoon lemon zest
1 teaspoon paprika
dried ground
½ teaspoon cayenne pepper
dried ground or to heat level desired.
2 tablespoon molasses
hold for low carb/diabetics
2 tablespoon tamari (soy) sauce

Cabbage Slaw

6 cups cabbage
thinly sliced (purple or green)
1 bell pepper
thinly sliced
1 cucumber medium sized Jerusalem cucumber sliced thinly
¼ cup rice vinegar
¾ cup olive oil
2 tablespoon sugar
or sugar alternative or to taste
salt and black pepper
to taste
cilantro
garnish optional - roughly chopped

Tortillas and Toppings

16 flour tortillas
(soft corn or gluten free tortillas)
15 oz black beans mixed with a little cumin and cajun seasoning (optional garnish)
cheese cheddar or Cotija Cheese (optional garnish)

US Customary - Metric

Instructions

Preheat the oven to 300 degrees F or 148 degrees C.
Wash and pat dry your pork tenderloins. In a small bowl combine paprika, ½ tablespoon chili powder, cajun seasonings, 1 teaspoon cumin, garlic powder and salt and pepper. Spread the dry rub all over your pork tenderloins on all sides. (I put my pork tenderloins in a zip lock bag with the seasoning and shook the bag) If you want to let the flavors to have a chance to mingle you can pop this in the refrigerator at this point up to 24 hours in advance. If pressed on time, just proceed on to step 3 immediately.
Place a little olive oil in a pan or dutch oven and let it get hot. Sear the pork tenderloin on all sides just to get some color and flavor. Remove pork tenderloins and set aside.
Place 1 chopped onion in the pan (reserve part of onion for the BBQ sauce) that you seared the pork in and cook until slightly softened. Add beer (or gluten free chicken broth). Scrape the bottom of the pan to loosen all the tasty bit on the bottom of the pan.
If using a dutch oven, put the pork in with the juices directly in the pan and cover with the lid. If you are like me and not have a dutch oven, but really hoping Santa Claus brings one for Christmas one day, relocate your pork and all those delicious juices into an oven proof dish. Pop it in the oven, covered, for about 3-4 hours. During the last hour of cooking remove the cover and baste the pork with those tasty juices. The cook time will vary depending on the size of the tenderloin. The general rule of thumb is that it will take 1 – 1 ½ hours for every pound of meat. The pork is cooked when it shreds easily with a fork. (You can also cook in the slow cooker before you head off to work pop it in the slow cooker and put on low heat and when you get home it will be perfectly done.) Keep warm.
Make the barbecue sauce: In a small pot place a little olive oil, the rest of the onions and garlic and saute until caramelized. Add tomato paste, water, vinegar, sugar alternative, lemon zest, paprika, cayenne, molasses, tamari and salt and pepper to taste. If you are not gluten intolerant, you can swap out the tomato paste and water out for 1.5 cups of ketchup. If you are diabetic, hold the molasses. Cook over low heat over 15 minutes just until thick and delicious. Taste test. If you like it more zesty add more vinegar or lemon juice. If you like it sweeter, than add more sugar. Remove from heat and set aside or place in the refrigerator until your guests arrive. (This can be made up to a week in advance)
Make the cabbage Slaw: Place the shredded purple cabbage (can use green cabbage), sliced peppers, cucumbers, ¼ cup rice vinegar, ¾ cup olive oil, 2 tablespoons sugar alternative, ½ teaspoon cumin, salt and pepper to taste and mix well. Set aside in refrigerator. (This can be made up to 12 hours in advance)
Prepare for your guests:
a) Prepare the garnishes: chop the cilantro, shred your cheeses and mix your black beans and place in little serving bowls (All optional)
b) Reheat your BBQ sauce and place in a serving dish.
c) Place your tortillas in the oven on a baking tray to heat up for about 5-10 minutes on 375 degrees or just until warm.
d) Shred your pork with 2 forks into bite sized pieces. Place on a serving dish.
e) Place your cabbage slaw in a serving dish.
f) Greet your guests with a majito , corona, margarita or virgin fruity Shirley temple for the kids and have fun.
g) Demonstrate to your guest how to create their own personalized Slow roasted pork tortilla. Have them choose a tortilla of preference, put on a little pulled pork, top off with BBQ sauce, cabbage slaw, cilantro and any other topping they wish.

Notes

The Nutritional reading are based on 2 slow roasted pork tortillas per person with all of the toppings.

Nutrition