Shredded pork tacos with heirloom tomato salsa

I was inspired to make these pork tacos by my Dad because he started making shredded pork this way. It’s incredibly easy to make, it just takes a little bit of time. And it is worth it! The pork turns out fabulous – shreddy with crunchy bits and tasty pork fat. Put that on a warm corn tortilla with sour cream and this salsa – YUM! I love making this when pork tenderloin is on sale and when I get home from work early. IMG_9797IMG_9805

Shredded pork tacos with heirloom tomato salsa

Prep time: 15 minutes 
Cook time: 2 hours

For the pork:

1 pork tenderloin
Olive oil
Salt and pepper

For the salsa:

Heirloom cherry, grape and red slicer tomato mix, diced
Purple onion, diced
Jalapeños, seeded and diced
Garlic, minced
Cilantro
Salt and pepper
Cumin
Lime juice
Olive oil

For the tacos:

Corn tortilla (or the wheat-corn blend)
Sour cream
Squeeze of lime
Cilantro

Pre-heat the oven to 325 degrees.

Put the pork in a baking dish, cover with olive oil and salt and pepper. Bake for about 1.5-2 hours or until the pork is very tender. Transfer to a cutting board and use two forks to shred the pork.

Mix everything for the salsa, taste and adjust as needed.

Warm a corn tortilla, spread some sour cream, top with the pork, salsa, a squeeze of lime and some extra cilantro.

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