Winter Farmer's Market BBQ Pork Tacos

Sam thoughtfully chose our ingredients from the market on Saturday....

And here's what we did with some of them on Sunday:

BBQ Pulled Pork
1.25 lb pork tenderloin (leaner than shoulder etc.)
2 shallots diced
2 Tbsp olive oil
salt & pepper
1 cup reduced sodium broth (chicken, vegetable or beef)
2.5 cups (+/-) BBQ sauce (we used Chicago's own Smoke Daddy Sweet and Smokey.  Choose your favorite high fructose corn syrup-free sauce or make your own)

Put all ingredients except BBQ sauce in a slow cooker on high for approximately 3 hours or low for about 5 hours.  Shred the pork with a fork, add sauce and let simmer on low for 20-30 minutes and enjoy!

Sweet Potato Wedges
2 sweet potatoes scrubbed
1.5 Tbsp olive oil
1 Tbsp real maple syrup
Pinch of Cayenne pepper
Pinch of Paprika
salt & pepper

Bake potatoes at 450 for 15 minutes.Take potatoes out of the oven and cut into long wedges. Toss to coat in oil/syrup mixture.  Cook for about 30 minutes or until crisp on a baking sheet sprayed with olive oil or cooking spray.

Winter Slaw
1 baby red cabbage diced (about 1 cup)
1 cup kale diced
1 small butternut squash steamed and cut into 1/2 inch pieces (cut squash in fourths and put in steam basket until tender (about 30 minutes depending on the size of your squash)
2 Tbsp olive oil
2 Tbsp rice wine vinegar
2 Tsp maple syrup
2 Tsp reduced sodium soy sauce (regular or wheat-free)
1 Tsp Sriracha Sauce
salt & pepper

We enjoyed these items separately on Sunday afternoon and on Monday night, added some corn tortillas, black beans and avocado to the sweet potatoes (cut into 1/2 inch cubes), pork and slaw for these BBQ pork tacos.  Both meals were very good, but according to my husband, the tacos were "awesome"...tough to get from him with leftovers!