Serves 4 - 6

Ingredients: 

• 12 small flour tortillas
• Pork:
  • 1 pound pork tenderloin
  • 2 Tablespoons tamari
  • 2 Tablespoons freshly squeezed lime juice
  • 1 Tablespoon honey
  • 1 Tablespoon fresh ginger, grated
  • 2 large cloves garlic, minced
•   Slaw Topping: 
  • 1 cup coleslaw mix (cabbage & carrots)
  • 3/4 cup red cabbage, shredded
  • 1/4 cup cilantro, chopped
  • 1/2 cup mayo
  • 1 1/2 Tablespoons Frank's Red Hot sauce
  • 2 large cloves garlic, minced
  • Salt & Pepper, to taste

Instructions: 

• Put pork in 4-5 quart slow cooker. 
• Mix the remaining pork ingredients and pour over meat. 
• Cover and cook on low for 4-5 hours or high for 2-2 1/2 hours. 
• Meanwhile, combine all slaw ingredients, mix well, and store in refrigerator until ready to serve. 
• When done cooking,  remove meat (save the juice) and shred.  Mix shredded pork back into reserved meat juices.
• Place pork in warmed tortillas and top with slaw. 
• Serve immediately.

Nutrition Info Per Serving (2 tacos): 
Calories 546.4
Total Fat 24.6 g
Saturated Fat 4.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.9 g
Cholesterol 64.8 mg
Sodium 1,147.1 mg
Potassium 397.7 mg
Total Carbohydrate 51.4 g
Dietary Fiber 3.2 g
Sugars 7.3 g
Protein 29.7 g