Slow Cooker Shredded Pork Taco Bowls {Meat Month}

I know I told ya'll earlier in the week that I had some pork tenderloins to cook up. I used one to make delicious spicy pork tenderloin sandwiches. Today I used the other one to make these amazing shredded pork taco bowls. The best part? The pork cooked in my slow cooker all day!

I guess you could say this meal is a little like Sarah's Semi-Homemade. :) I used the Roasted Pasilla Chile cooking sauce from Herdez to slow cook my pork all day. Then I baked up some Azteca crispy salad shells. Add beans, cheese and all your fresh veggies and it's a perfect dinner!

Slow Cooker Shredded Pork Taco Bowls
Recipe written by The Chef Next Door
Serves 4
Print this recipe

Ingredients:
1 1/4 to 1 1/2 lb. pork tenderloin
1 jar Herdez Mexican Cooking Sauce - Roasted Pasilla Chile
1/4 cup water
1 package Azteca Bake & Fill Crispy Salad Shells
3 cups shredded lettuce
1 cup refried beans
1 cup shredded sharp cheddar cheese
Optional toppings: diced tomatoes, jalapenos, black olives, salsa, sour cream

Place the pork tenderloin in the slow cooker and pour the jar of cooking sauce over the top. Add 1/4 cup water to the jar and shake vigorously, the pour into the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours.

Right before dinner time make your salad bowls by following the instructions on the package. While those are baking, shred your pork right in the slow cooker and stir it well to coat all the meat with the sauce.

When you are ready to assemble your bowls, spread about 1/4 cup of refried beans on the bottom of each shell. Add a sprinkle of cheese on top. Put about 3/4 cup shredded lettuce on top of that, then add a nice helping of the shredded pork on top of the lettuce. Top that with the shredded cheese, then add as many optional toppings as you desire.

Wasn't that easy?

Bon Appetit!