- 1 cup Marzetti® Balsamic Vinaigrette
- Marzetti® Slaw Dressing
- 1 bag Cole slaw mix
- 1 (2 lb) Pork tenderloin
- 1/2 cup Onion, chopped
- 1 medium Jalapeno, seeded & finely diced
- 2 tbsp Brown sugar
- 1/2 tsp Salt
- 1/2 tsp Red pepper flakes
- 2-3 Garlic cloves, minced
- 1 tsp Lime juice
- 1 tbsp Fresh cilantro, chopped
Mix prepared coleslaw and Marzetti® Slaw Dressing; set aside in refrigerator.
Place the pork in a slow cooker along with the chopped onion and jalapeno.
In a small bowl, whisk together the Marzetti® Balsamic Vinaigrette, brown sugar, salt, red pepper flakes, and garlic. Pour over the pork.
Cook for 5-6 hours on low. Remove the pork from the slow cooker and shred with two forks. Return to the slow cooker and cook for and additional hour on low.
Using a slotted spoon, remove the shredded pork from the slow cooker. Toss with the lime juice and fresh cilantro. Season with salt and pepper, to taste.
Spoon the pork mixture onto tortillas. Top with the coleslaw mixture and your favorite taco toppings.