Shredded Pork Tacos
Source: The Best of Cooking Light
The meat literally falls apart after eight hours. Use two forks to shred the meat while the mixture is still in the slow cooker.
1/2 cup chopped onion
1/2 cup beer or water
2 tablespoons tomato paste
1 (1-pound) pork tenderloin, cut into 1-inch pieces
1 (1.25 ounce) package 40%-less-sodium taco seasoning
1 jalapeno pepper, seeded and chopped (I did not include this)
2 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 cups shredded iceberg lettuce
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup reduced-fat sour cream
1. Combine the first 6 ingredients in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro.
2. Warm tortillas according to package directions. Spoon 1/4 cup pork mixture onto each tortilla, and top each tortilla with 1/4 cup lettuce, 1 tablespoon cheese, 1 1/2 teaspoons finely chopped onion, and 1 1/2 teaspoons sour cream. Fold tacos in half. Yield 4 servings (serving size: 2 tacos).
Calories 379 (28% from fat); Fat 11.6g (sat 4.8mg, mono 2.9g, poly 1.2g); Protein 42g; Carb 28.1g; Fiber 3.2 g; Chol 119mg; Iron 2.1mg; Sodium 343mg; Calc 142mg
My boss recently gave me a flank steak in the crockpot recipe that I cannot wait to try. Stay tuned! In my search for new crockpot recipes... I stumbled across a fellow blogger who cooked in her crockpot everyday for a year. Impressive! Her site is great. Check it out at: http://crockpot365.blogspot.com/
With winter here soon... it has never been a better time to take it slow... whip out the slow cooker and enjoy! I am planning on making me some spareribs this weekend in the crockpot! Yummmmmy!
Until next time...xoxo