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Slow-Cooked Pork Tacos with Chipotle Aioli
4 h 10 m
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.”
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
1To 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.
2Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
3To prepare the Chipotle Aioli: In a small bowl, combine mayonnaise, lime juice, garlic, and chipotle pepper; set aside.
4To prepare the Pork Tacos: Combine lettuce, mango, and jicama; set aside.
5Serve 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.