Have you ever had Sweet Pork at a restaurant like Costa Vida or Cafe Rio? All too often it is not gluten free, or has been contaminated. Well, I got tired of feeling left out, so I started making Sweet Pork at home. It’s gluten free, casein free, and guess what? It tastes awesome and I don’t get sick!
I love to make a sweet pork salad, but probably my favorite way to enjoy sweet pork is in a taco. I do make homemade tortillas, but these tacos are great on any white corn tortilla, as long as you warm the tortillas until they are soft enough to not crack when folded or rolled.
Ingredients:
1 Pork Tenderloin Roast
1/2 cup GF soy sauce
2 cloves garlic minced
1 tablespoon fresh fine grated ginger (or 1 teaspoon dry ginger)
1 tablespoon sesame oil
1/3 cup honey
1/4 cup brown sugar
8-12 White Corn Tortillas, warmed
3 cups cooked brown or white rice
1 (28 oz) can mango halves, sliced (usually in the spanish food section)
1 (15 oz) can black beans
Sour Cream to taste
Directions:
- Place roast, soy sauce, garlic, ginger and sesame oil in slow-cooker (crock-pot) and cook on low for 8 hours.
- Remove roast from slow cooker and spread in a 9 X 13 baking dish, discard all juices from the crock-pot. Remove any fat or bone from the pork.
- Mix the honey and brown sugar and drizzle over the roast. Cover with tin foil and bake at 325 for 20-30 minutes, stirring every 10 minutes.
- Make tacos by filling each tortilla with sweet pork, rice, black beans and sliced mangos. Top with sour cream if desired (unless you are going casein free.)
I find it difficult to buy good fresh mangos where I live, so I have come to love these canned mangos by Herdez. They are always ripe to perfection and never go bad before I can use them.
[...] Sweet Pork Taco** [...]