2 teaspoons olive or canola oil
1 pound pork tenderloin
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon chopped garlic
1 cup beer (any variety)
1 cup barbecue sauce + additional for serving (optional)
8 corn tortillas (6-inch diameter)
2 tablespoons chopped cilantro, for garnish
Red chili flakes (optional)
In a nonstick skillet, heat the oil over medium-high heat. Quickly brown the pork and transfer it to a slow cooker. Add the onion and carrot to the skillet and cook for about 5 minutes, or until soft and just starting to brown. Add the garlic and cook 1 minute longer. Add the beer and 1 cup of barbecue sauce and bring just to a boil. Remove from the heat and pour over the pork.
Cover the slow cooker and cook on high for about 3 hours. The pork will be very tender and separate easily with a fork.
Wrap the tortillas in foil and warm in the oven at a low temperature for about 15 minutes. Serve the pork in the warm tortillas garnished with cilantro. Pass chili flakes and extra barbecue sauce in squeeze bottles, if desired.
Nutrient analysis per serving: 340 calories, 5 g total fat (1.5 g saturated), 75 mg cholesterol, 135 mg sodium, 41 g total carbohydrates (9 g sugars), 6 g fiber, 28 g protein