I used 4 lbs of pork tenderloin - turned out great (yes it does shred perfectly)! Also added a can of Ro-Tel, 1/2 can of Bud LIght Lime, 1 diced onion and 1/2 can of chicken broth (add more as needed). Served with shredded cabbage in addition to the toppings above.
Soft tortillas wrap savory pork, fresh tomatoes, garlic cloves, and citrus juices blending to make the perfect slow-cooker delicacy. Serve with black beans and rice, if desired.
More From Oxmoor House
- Calories: 334
- Calories from fat: 0.0%
- Fat: 12.6g
- Saturated fat: 3.9g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.7g
- Protein: 29.4g
- Carbohydrate: 27.1g
- Fiber: 3g
- Cholesterol: 87mg
- Iron: 2.1mg
- Sodium: 424mg
- Calcium: 81mg
- 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
- 10 garlic cloves, sliced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup orange juice
- 2 tablespoons fresh lime juice
- 2 chipotle chiles canned in adobo sauce, drained and chopped
- 20 (6-inch) flour or corn tortillas, warmed
- 2/3 cup chopped onion
- 2/3 cup bottled salsa
- 2/3 cup chopped fresh cilantro
- 10 lime wedges
- 1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
- 2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
- 3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
- 4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.
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