You guys. I cannot stop singing Justin Bieber’s “Sorry” – HELP! I need song recommendations ASAP. I have been listening to a lot of top 50 on Spotify lately to put together new, upbeat spinning playlists. The high energy beats are great for working out to, but I need new tunes to work to! Share your recommendations below. Otherwise I’ll be listening to the Biebs on repeat all week and that’s not okay. (I’m listening to it now. Seriously. Help.)
You know what I’m NOT sorry about? These amazing Slow Cooker Pork Fajitas! Thanks to a recommendation from Katie, I finally got my hands on some tasty, paleo-friendly almond flour tortillas from Siete at my local Whole Foods (you can also find them on Amazon here), which really helped pull the whole meal together. (Did you guys see her taco night post on Instagram last week? I was drooling over it and had to get my hands on those tortillas immediately.)
Don’t get me wrong, the meat and veggies combo is great on its own, but I was craving a hearty meal and the tortillas delivered! This was the perfect Sunday meal. I put the pork tenderloin in the slow cooker around 1pm, and then did my Sunday things (a.k.a. grocery shopping at Trader Joe’s — gosh knows why I always end up there on Sunday afternoons when the entire city of Portland decides to go shopping — followed by an intense rock climbing sesh at Planet Granite). After the workout, A and I were sooooo hungry and wanted to eat all the leftover Chocolate Sunbutter Bars, but decided to be adults and eat dinner like normal people. I threw the peppers on the stove (but you can easily add them to the slow cooker for the last hour of the pork cooking if you prefer) and we threw together our favorite toppings and dinner was on the table in no time. We opted for homemade guacamole, cilantro, tomatoes, fresh lime juice, and creamy salsa verde sauce (recipe below), but you can get as creative as you want!
In case you need to stock up on spices for this recipe, check out Primal Palate for 20% off your order!
- Staples Pack includes Crushed Red Pepper Flakes, Granulated Onion, Sweet Paprika, and Granulated Garlic
- Broth & Sauces Pack includes Oregano, Himalayan Pink Sea Salt, Bay Leaves, and Black Peppercorns
- 1/2 tsp red pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tbsp paprika
- 1 tbsp cumin
- 1/4 cup olive oil
- Juice of one lime
- 1-2 lbs boneless pork tenderloin
- 3 bell peppers (1 green, 1 yellow, 1 red), washed and chopped
- 8 Siete almond flour tortillas (or desired tortillas)
- 1 avocado
- Chopped cilantro, to garnish
- 1/4 cup Primal Kitchen Avocado Oil Mayo
- 1/2 cup salsa verde (I use Trader Joe's brand)
- Prepare marinade by whisking all of the spices, lime juice, and olive oil together in a small bowl. (NOTE: If using pork tenderloin larger than 1.5 lbs, double the marinade recipe.)
- Put pork tenderloin on a baking sheet or large plate. Coat the meat with the marinade, covering all sides.
- Place in slow cooker on low heat for 6 hours.
- During the last hour, add the bell peppers to the slow cooker to cook with the meat.
- Once finished cooking, use two forks to shred the pork. It will shred easily once finished cooking. Set met aside and prepare toppings.
- To make the creamy salsa verde sauce, whisk the mayo and salsa verde together in a small bowl. Set aside.
- Serve pork and bell peppers on tortillas with creamy salsa verde sauce, avocado, cilantro, tomato slices, and cheese (if desired).
- 1.5-lb pork tenderloin makes enough meat for 4-5 people to each have two servings. Or, makes enough to have tasty leftovers!
More Mexican-inspired recipes!