Sometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps, and I find that leftovers are perfect for burritos.—Kathleen Wolf of Naperville, Illinois
- 2 pounds 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
- Dash hot pepper sauce
- 10 flour tortillas (8 inches), warmed
- Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is tender.
- Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 servings.
Originally published as Slow-Cooked Pork Tacos in Light & Tasty February/March 2007, p39
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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