Nutrition per serving may change if servings are adjusted.
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
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
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.
Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
To prepare the Chipotle Aioli: In a small bowl, combine mayonnaise, lime juice, garlic, and chipotle pepper; set aside.
To prepare the Pork Tacos: Combine lettuce, mango, and jicama; set aside.
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.