We're not sure if it's a little bit Asian or a little bit Mexican, but this entreé couldn't be much easier. It's pork tenderloin boiled or slow cooked until tender with shredded cabbage, chopped onion and plum sauce. Wrap it all in a tortilla and you have a hearty, fresh dinner for four or more.
Rating: Truly 1/2 assed
Here's what you need and how you do it
1 pork tenderloin or pork butt
2 cups chicken broth
Salt, pepper and cumin to taste
1/4 cup red or green onion, chopped
4 parts plum sauce (found in the Asian section of most supermarkets) mixed with 1 part soy sauce
Add pork, broth, salt, pepper and cumin to a crockpot or stockpot. Slow cook (on high for 2-3 hours) or simmer on stovetop (medium-high for 1-1/2 to 2 hours). Cook until meat separates easily with a fork and internal temperature of 160 degrees is reached.
Shred pork and spoon into warmed tortilla. Top with cabbage, onion and plum/soy sauce.
For a printable version of this recipe, click here.