Slow Cooker Carnitas Tacos with Pickled Jalapeno Slaw

• 2 pounds Pork Tenderloin
• 1/2 cups Chicken Stock (low Sodium)
• 1 teaspoon EACH: Chili Powder, Garlic Powder, Pepper, Cumin,
• 1 Tablespoon Smoked Paprika
• 1/2 teaspoons Sea Salt
• 1 whole Onion, Diced
• 1 can (4 Oz. Can) Diced Green Chilis
• 6 Whole Wheat And Corn Tortillas
• 1/2 cups Cojita Cheese, Crumbled
• 1 whole Batch Of My Pickled Jalapeno Slaw (see My TK Recipe Box)
• 2 ears Corn, Roasted And Cut Off The Cob
• Salsa And Guacamole, Optional Garnishes For Serving

1. Place pork tenderloin into your crockpot.
2. Cover with chicken stock, then top it with all of the spices, salt, onions and green chilies.
3. Put the lid on and let it cook for 5-7 hours on high.
4. Test it with a fork and make sure it is tender.
5. Then use two forks to shred the pork while still in the juices.
6. Mix everything together and taste.
7. Adjust seasonings as desired.
8. Assemble tacos.
9. Place a tortilla on a plate, fill it with pork, cheese, cabbage slaw, corn, guacamole and salsa.
10. Enjoy with some corn chips.

tenderloin, chicken, chili powder, paprika, salt, onion, green chilis, corn tortillas, cojita cheese, batch, cob, salsa

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-carnitas-tacos-with-pickled-jalapeno-slaw/ (may not work)