Slow-Cooked Pork Tacos

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


  • 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.

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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