Slow-Cooked Pork Tacos


POINTS: 4
MAKES: 8 servings
CRISPY RATING: Mmmm... Mexican night...

Ingredients

  • 2 Lbs Boneless Pork Sirloin, cut into 1-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
  • 1 Dash Hot Pepper Sauce
  • Tortillas
  • Reduced-fat Sour Cream, Thinly Sliced Green Onions, Cubed Avocado, Shredded Reduced-fat Cheddar Cheese and Chopped Tomato, optional toppings

1. In a 3-qt. slow cooker, combine everything except the tortillas and the toppings. Cover and cook on high for 4-5 hours or until meat is very tender.

2. Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired.


MY NOTES AND THOUGHTS:
1. The NI for this does NOT include the tortillas or the toppings. This is the meat only. Tortillas can vary greatly, but you can find good ones for 1 to 2 pts. Toppings - that's the beauty, you can control how much you want and how many points you want to spend for them. I really like these just plain or with some lettuce and tomatoes.

2. This was just the right spicy for me, and I like things on the milder side. So if you want a killer heat, you'll want to add some more hot pepper sauce.

3. The shredding of the pork is easy - it just falls apart after cooking so long. I used two knives in a pasty-cutting fashion.

4. If you don't have a slow cooker, I'm willing to bet this would work fine in an oven bag for a couple hours, too.

This recipe is from the Light & Tasty, the February/March 2007 issue.

From MC - Per Serving: 202 Calories; 7g Fat (33.7% calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 336mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


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