Slow-Cooked Pork Tacos
This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. —Kathleen Wolf, Naperville, Illinois
Ingredients
- 2 pounds boneless pork sirloin chops, cut into 2-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
- Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions
Text Ingredients 
