On a scale of 1-10 of how much I love tacos, I’d have to save that I’m at about a 12!
When I was 18 years old, I moved to Southern California from Oklahoma and quickly realized that Mexican food in Oklahoma was very different than Mexican food in California!
My favorite story to tell is when I went to a friends birthday dinner at a Mexican restaurant in San Diego only about 2 months after moving here, I asked for queso on the side of my chips, the server said, “like cheese?” I said, “yes, like melted cheese.” So he literally melted some shredded cheese on a plate and handed it to me, lol!
If you grew up on Tex-Mex, you know that by queso, I basically meant velvetta + rotel, traditionally served with chips and salsa before any Mexican meal in Oklahoma.
After that dinner, I knew that if I wanted the traditional Tex-Mex I grew up on, I was going to have to make it myself!
Since I began blogging in 2011, one of the things that I love to do in my recipes is combine my Tex-Mex roots with the California Mexican food that I’ve come to know and love in San Diego.
While tacos are served in both Oklahoma at Tex-Mex restaurants, and in San Diego at restaurants 10 minutes from the Mexico border, some of the ingredients and flavors will remain the same, while some of them are very different.
For this recipe I kind of threw all the rules out the window and combined two of my sweet and spicy favorites together, Sriracha and honey!
I slow cooked pork tenderloin in a scrumptious rub and sauce, then pulled the tender meat apart and made it into, you guessed it, tacos! 😉
- 3 tsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 2 lbs pork tenderloin
- 8 oz can tomato sauce
- ¼ cup sriracha
- ¼ cup honey
- ¼ cup apple cider vinegar
- 4 cloves garlic (crushed)
Combine the chili powder, cumin, paprika, sea salt and black pepper in a small bowl.
Rub this mixture on the pork tenderloin in a slow cooker.
In another bowl, whisk the tomato sauce, Sriracha, honey, apple cider vinegar and crushed garlic together.
Pour this mixture over the pork in the slow cooker.
Cook on low for 6-8 hours, or on high for 3-4 hours.
Once the pork is finished slow cooking, it will easily fall apart with a couple of forks in the slow cooker.
Serve in tortillas with your choice of toppings.
I added fresh avocado, cilantro and pickled jalapenos.
Such a simple recipe to whip together, but the end result is so flavorful!
I made these for the boyfriend yesterday and he ate 5 of them… I think he liked them 😉
Looking for more great taco recipes? (Because one can really never have enough tacos in their life!) Try some of my other favorites like Korean BBQ Chicken Tacos, Sriracha Steak Tacos or Chipotle Honey Glazed Salmon Tacos, YUM!
♦ Gluten Free Option: The pulled pork recipe is gluten-free. Serve on corn tortillas to make the tacos gluten-free.