Thursday, July 21, 2011

Mexican Pulled Pork Tacos

  • 1 1.25lb pork tenderloin*
  • 1 bell pepper, chopped
  • 1 can rotel
  • 2 teaspoons ground cumin
  • 11/2 teaspoons garlic salt
  • 1 tbsp mince onion
  • 11/2 teaspoons dried oregano
  • 1/2 teaspoon cayenne red pepper
  • 1 can diced green chiles, drained
  • 1 can fiesta corn, drained
  • 3 tablespoons reduced sugar ketchup
  • 5 Soft taco sized (I used low carb) tortillas. About 80 calories each.

Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream

1. In 5- to 5 1/2-quart slow cooker, place the minced onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 11/2 cups liquid from pot and discard. Stir the ketchup into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Makes 5 enchiladas.

Nutrition (1 enchilada, no extras)
Calories 233
Fat 4
Cholesterol 60mg
Sodium 1330mg
Potassium 4mg
Carbs 22g
Fiber 3g
Protein 28g

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