Pork tenderloin slow-cooked in salsa verde and Fresh Serrano, shredded, then pressed into crispy, cheesy tortillas. The slow cooker does the hard part. You just melt, fold and flip.
Directions
- Add the pork tenderloin, salsa verde, Fresh Serrano, taco seasoning, salt, pepper and garlic powder to a slow cooker. Cook on high for 4 hours.
- Shred the pork with 2 forks right in the slow cooker and stir it into the sauce. Switch to low to keep warm.
- Heat a skillet over medium-high heat. Add a tortilla and sprinkle it with cheese.
- When the cheese starts to melt, add a scoop of shredded pork (let the extra sauce drip off first), fold the tortilla and press it flat.
- Flip once or twice until both sides are golden and crispy. Repeat with the remaining tortillas.
- Serve with more Fresh Serrano on top. 🔥🐉
