In a crock pot
combine: 8 lbs. pork tenderloin that has been rubbed with the
Pour in 2 cups chicken broth and ½ cup R and R BBQ Sauce or
any favorite sweet BBQ sauce Cook on low for 12 hours. Shred the pork. Discard
any fat and pour off excess broth leaving about ¾ cup. Add 1 cup more BBQ Sauce
and reheat in crock pot to serve.
Prepare the slaw and the Feta Dip Slaw: You can buy a slaw mix at the grocery store, 14 ounces. Add carrot and cilantro to taste to the shredded cabbage. Add ¼ cup mayonnaise and ¼ cup cider vinegar and ½ teaspoon sugar. Fleur de sel to taste and fresh ground black pepper. Mix and keep in refrigerator until ready to serve.
Feta cheese dip
1 can black beans, drained and rinsed
1 can shoe peg corn 8 oz.
feta cheese, crumbled
¼ cup extra virgin olive oil
¼ cup cider vinegar
2 Tablespoons sugar
Garlic powder to taste.
Fleur de Sel and fresh ground black pepper to taste.
Mix and keep refrigerated until ready to serve.
Just before serving heat the corn tortillas about 30 at a
time. Wrap them in a cotton dish towel and place in microwave for 1 minute.
To serve the Tacos:
Warm tortillas. Put a little warm shredded pork on top. Top with slaw. Then spoon on the feta dip. Serve lots of extra BBQ sauce to drizzle on top. Serve with: Queso dip and chips