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1
For the pork: In a small bowl, combine cinnamon, salt, ginger powder, cloves, and a pinch of pepper.
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2
Dry off the pork tenderloin and rub the spice mixture all over it, making sure to really press it into all sides so its evenly coated.
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3
Combine apple juice, cranberries, maple syrup and adobo sauce in the bottom of a 5-quart slow cooker, stirring to mix well.
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4
Add pork into the slow cooker, spooning the juices over top and really nestling the pork among the cranberries.
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5
Cover and cook on low for 78 hours, or until meat is very tender and falls apart.
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6
Mine took 8 hours.
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7
Once the pork is cooked, transfer to a cutting board.
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8
Using a potato masher, mash up all the liquid in the slow cooker, so that the cranberries break down, mix into the juice, and thicken it.
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9
Using two forks, shred pork and place back into the slow cooker.
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10
Mix to coat with the juices (see note).
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11
For the apple noodles: Once pork is shredded, mix apple noodles with maple syrup, cinnamon and a pinch of salt and pepper in a small bowl.
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12
For the sauce: In a separate small bowl, stir together Greek yogurt with maple syrup.
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13
Serve the pork on a tortilla, top with apple noodles, a drizzle of the yogurt sauce, and a sprinkle of green onions, if desired.
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14
Devour.
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15
Note: The pork is very moist and juicy once mixed back into the slow cooker after shredding, as this is how Mr. FFF and I like our meat.
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16
If theres too much juice for you, feel free to remove some from the slow cooker!
