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Slow-Cooked Pork Tacos

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. —Kathleen Wolf, Naperville, Illinois
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    10 servings

Ingredients

  • 2 pounds boneless pork sirloin chops, cut into 2-inch pieces
  • 1-1/2 cups salsa verde
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped dried apricots
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Dash hot pepper sauce
  • 10 flour tortillas (8 inches), warmed
  • Optional toppings: Chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

Directions

  • In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high 4-5 hours, until meat is tender.
  • Shred pork with 2 forks. Serve in tortillas; top as desired.
Nutrition Facts
1 taco: 310 calories, 9g fat (3g saturated fat), 55mg cholesterol, 596mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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