Poblano Pork (Edit recipe)

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Such an easy recipe to toss together. Perfect for #tacotuesday or shredded pork salads. Or even crispy fried pork with a fried egg up on top! This simmers away in the slow cooker so you get to smell it all day long! Make our TOMATILLO SALSA to pair along with this, it’s a super combo! Our SMOKEY SPICE RUB is used on the pork before getting seared and headed to the slow cooker!

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PREP TIME

15 minutes

COOK TIME

6 hours

INGREDIENTS

Serves: 10

Ingredients

2 whole Pork Tenderloin
3 - 4 Tbsp Smokey Spice Rub (click for recipe)
1 Tbsp Avocado Oil
1 whole Red Onion, diced
1 - 2 whole Poblano Pepper
4 whole Garlic, cloves, finely diced
4 - 5 whole Lime, juiced
3 Tbsp Apple Cider Vinegar
2 cups Chicken Bone Broth, or broth of choice
1 tsp Sea Salt
.5 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dry tenderloins well with paper towels, the dryer they are the easier time the spice mix will have sticking to them. Remove any silver skin that may still be intact.
Sprinkle tenderloins with approximately 1½ -2 tbsp spice mix and gently massage it into the meat and generously cover each one. If you want a little less spicy flavor, use more like 2 T for both tenderloins instead of 2 for each one.
In a large cast iron pan or dutch oven, melt avocado oil and sear all sides of each tenderloin til you have a great golden color.
Place both tenderloins in the crock pot and de-glaze pan with a little bit of the bone broth and pour liquid over the top of tenderloins.
Sprinkle red onion, garlic & poblano peppers all over the top of tenderloins. Pour in lime juice, apple cider vinegar and bone broth.
Sprinkle salt and pepper on top and set lid in place and cook on high in your crock pot for 6-8 hours.
When ready to serve, it will simply fall apart. Flake with a fork and you're ready to go! Don’t toss the broth out! Serve some over the pork to keep it super moist and flavorful. If you’re going to store these tenderloins for a later use, pour the broth over the top of them in your container, let them cool a bit and then keep in the fridge until ready to use.

Notes

Do not let your local market confuse you. Sometimes poblano peppers are marked as pasilla pepper inadvertently. They are not the same thing. They are both peppers of course, but poblano are bigger than pasilla and a different pepper all together. A pasilla is dried, so ask your produce manager for POBLANOS!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	53
Fat:	3 g
Carbohydrates:	1 g
Protein:	7 g
Cholesterol:	12 g
Sodium:	298 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.