Pork Tacos

These are delicious as tacos...but it is equally delicious to use the meat as a topping on a salad. Feeds about 4-6...depending on how much each person eats. The pork will need to marinate overnight...so make sure you account for that when planning to make this. The recipe below is gluten free...but you can use the meat on a salad, use lettuce leaves as the "taco shell", or just eat the meat with some veggies as side dishes to make this recipe paleo-friendly.

Ingredients:

• 2 lbs. pork tenderloin, cut into 1/8"-1/4" strips
• 1/4 cup olive oil
• 3/4 cup beef broth
• a handful of cilantro (about 3 tbsp), chopped
• 2 limes, juiced
• 1 1/2 tsp salt
• 1 1/2 tsp cumin
• 1 1/2 tsp chili powder
• can of diced tomatoes
• GF corn tortillas (I prefer white corn tortillas)
• lettuce and cheese as toppings; or whatever else you prefer

Directions:

1. Mix the olive oil, beef broth, cilantro, lime juice, 1 tsp salt, 1 tsp cumin, and 1 tsp chili powder in a gallon sized Ziploc bag. Add the pork and marinate in the fridge overnight. (I usually put the bag in an 8x8 Pyrex dish in case of leaks.)
2. Preheat the oven to 250F.  Meanwhile, brown the pork in a skillet or hefty pot, then add the diced tomatoes and remaining seasonings, cover, and slow cook it in the oven for 2-4 hours. (Note: You could cook the pork all the way through on the stove top...but it won't melt in your mouth quite the same way as slow cooking it will do. You could also use a crock-pot if you have one.)
3. Serve on top of corn tortillas with whatever extras you like and enjoy.