Barbecue Pork Tacos With Apple Slaw

• 2 pork tenderloins (1 pound each)
• 1 can (12 ounces) root beer
• 6 cups shredded red cabbage (about 12 ounces)
• 2 medium Granny Smith apples, julienned
• 1/3 cup cider vinegar
• 1/4 cup minced fresh cilantro
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bottle (18 ounces) barbecue sauce
• 16 taco shells

1. Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145u0b0), 2 to 2-1/2 hours.
2. Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving.
3. Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices.
4. Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.

pork, root beer, shredded red cabbage, apples, cider vinegar, fresh cilantro, lime juice, sugar, salt, pepper, barbecue sauce, taco

Taken from www.tasteofhome.com/recipes/barbecue-pork-tacos-with-apple-slaw/ (may not work)