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Baja Pork Tacos

Total Time

Prep: 10 min. Cook: 8 hours

Makes

12 servings

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas

Ingredients

  • 1 boneless pork sirloin roast (3 pounds)
  • 5 cans (4 ounces each) chopped green chiles
  • 2 tablespoons reduced-sodium taco seasoning
  • 3 teaspoons ground cumin
  • 24 corn tortillas (6 inches), warmed
  • 3 cups shredded lettuce
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

  1. Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.
  2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.
    Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.

Nutrition Facts

2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.