Ingredients
For The Pork:
- 1/2 tablespoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of pepper
- 1 pound pork tenderloin
- 1 cup no-sugar added apple juice
- 2 cups cranberries fresh or thawed frozen
- 2 tablespoons pure maple syrup
- 1/2 tablespoon adobo sauce from a can of chipotle peppers in adobo
- Corn tortillas for serving
- Chopped green onion for garnish
For The Apple Noodles:
- 3 large apples spiralized with the 3-millimeter blade
- 1 tablespoon pure maple syrup
- 1/2 tablespoon cinnamon
- Pinch salt and pepper
For The Sauce:
- 1/4 cup plain nonfat Greek yogurt
- 1 tablespoon + 1 teaspoon pure maple syrup
Instructions
- In a small bowl, combine all the ingredients for the pork up to the pork tenderloin.
- Dry off the pork tenderloin with a paper towel and rub the spice mixture all over it, making sure to really press it into all sides so it's evenly coated.
- Combine the apple juice, cranberries, maple syrup, and adobo sauce in the bottom of a 5-quart slow cooker, stirring to mix well. Add the pork into the slow cooker, spooning the juices over top and really nestling the pork between the cranberries. Cover and cook on low for 7-8 hours, or until the meat is very tender and falls apart.
- Once the pork is cooked, transfer it to a cutting board. Using a potato masher, mash up the contents left in the slow cooker so that the cranberries break down, mix into the juice, and thicken the juices.
- Using two forks, shred the pork and transfer it back into the slow cooker. Mix to coat with the juices.
- Once the pork is shredded, mix the apple noodles with the maple syrup, cinnamon, and a pinch of salt and pepper in a small bowl. In a separate small bowl, make the sauce by stirring together the Greek yogurt with the maple syrup.
- Serve the pork on a tortilla, topped with the apple noodles, a drizzle of the yogurt sauce, and a sprinkle of green onions, if desired.