Slow-Cooked Pork Tacos with Chipotle Aioli

Slow-Cooked Pork Tacos with Chipotle Aioli

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From: Diabetic Living Magazine

Add a little spice to your pork tacos with a homemade chipotle aioli. Bonus: the shredded seasoned pork recipe makes enough for leftovers.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Shredded Seasoned Pork:
  • 2 pounds 2- to 2½-pound boneless pork sirloin roast
  • 3 tablespoons reduced-sodium taco seasoning mix
  • 1 (14.5 ounce) can no-salt-added diced tomatoes
  • Chipotle Aioli:
  • ½ cup light mayonnaise
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • ½ to 1 teaspoon finely chopped canned chipotle pepper in adobo sauce (see Tip)
  • Mango Lettuce Mixture:
  • 1 cup shredded romaine lettuce
  • 1 cup chopped mango
  • ⅔ cup thin bite-size strips, peeled jicama
  • 8 (6 inch) corn tortillas, warmed
  • ¼ cup coarsely snipped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. To prepare Shredded Seasoned Pork: Trim fat from one 2- to 2½-pound boneless pork sirloin roast. Sprinkle with taco seasoning mix; rub in with your fingers. Place meat in a 3½- or 4-quart slow cooker. Add diced tomatoes, undrained. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours.
  2. Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
  3. To prepare the Chipotle Aioli: In a small bowl, combine mayonnaise, lime juice, garlic, and chipotle pepper; set aside.
  4. To prepare the Pork Tacos: Combine lettuce, mango, and jicama; set aside.
  5. Serve 2½ cups Shredded Seasoned Pork, Chipotle Aioli, and Mango Lettuce Mixture in warmed corn tortillas. Sprinkle with cilantro.
  • Tip: If desired, substitute ¼ teaspoon ground chipotle chile pepper for the canned chipotle pepper.
  • To Store: Place leftover shredded meat in an airtight container. Store in the refrigerator up to 3 days, or freeze up to 3 months.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 325 calories; 11 g fat(2 g sat); 6 g fiber; 36 g carbohydrates; 20 g protein; 36 mcg folate; 57 mg cholesterol; 10 g sugars; 1,685 IU vitamin A; 26 mg vitamin C; 52 mg calcium; 2 mg iron; 451 mg sodium; 426 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean meat, 1½ fat, 1½ starch, 1 vegetable, ½ fruit

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