Slow Cooked Blackberry Jalapeño Pulled Pork Tacos
Pulled pork tenderloin is slow cooked in a combination of roasted jalapeños and fresh blackberries in this delicious pulled pork taco recipe.
Ingredients
- 4 jalapeños
- 1 cup blackberries
- 4 garlic cloves, crushed
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¾ cup honey
- 3 tbsp lime juice
- 3 tbsp fresh cilantro
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 lb pork tenderloin
- 12 tortillas, corn or flour
Instructions
- Begin by roasting the jalapeños, either on the grill or under the broiler in the oven.
- Once the skin on the jalapeños is black and bubbling, remove from the heat and place in a plastic bag, zip closed and set aside for 5-10 minutes.
- Remove from the bag and peel the skin from the jalapeños.
- De-stem and seed the jalapeños, then place in a blender or food processor with the blackberries, garlic cloves, olive oil, apple cider vinegar, honey, lime juice and cilantro, blend until smooth.
- Combine the cumin, paprika, kosher salt and black pepper in a small bowl.
- Rub this mixture on the pork and place in the crock pot.
- Pour the roasted jalapeño blackberry sauce from the blender onto the pork.
- Cook on high for 3-4 hours, or on low for 6-8 hours.
- Use a couple of forks to shred the pork in the crock pot.
- Serve on tortillas with your choice of toppings.
Nutrition Facts
Calories 297kcal (15%)Carbohydrates 35g (12%)Protein 18g (36%)Fat 9g (14%)Saturated Fat 2g (10%)Cholesterol 49mg (16%)Sodium 344mg (14%)Potassium 411mg (12%)Fiber 1g (4%)Sugar 19g (21%)Vitamin A 275mg (6%)Vitamin C 9.6mg (12%)Calcium 47mg (5%)Iron 2.2mg (12%)
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