Pulled Pork Fajitas with Fresh Salsa Verde

Pulled Pork Fajitas with Fresh Salsa Verde

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From: Diabetic Living Magazine

Fresh fruity mango and slow-cooker pulled pork combine with a homemade salsa verde for a fajita recipe that won't disappoint. Only half the pork is used in this recipe so if you want to serve four people, double all other ingredients and use all of the pork.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 (2 pound) pork shoulder roast, trimmed of fat
  • 2 teaspoons chili powder
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 cup water, divided
  • ½ cup husked and chopped fresh tomatillos
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped fresh jalapeño chile pepper (see Tip)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 6 (6 inch) yellow corn tortillas, warmed
  • 6 tablespoons chopped fresh mango

Preparation

  • Prep

  • Ready In

  1. Sprinkle pork with chili powder, ½ teaspoon of the ground pepper, and ¼ teaspoon of the salt. Place pork in a 2-quart slow cooker (cut to fit in the slow cooker as needed). Pour ½ cup of the water over pork in cooker. Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting 4½ to 5 hours. Using a slotted spoon, transfer the pork to a cutting board. Using two forks, pull meat apart into shreds; reserve half of the meat for another use (see Tip). Discard the cooking liquid.
  2. For salsa verde, combine tomatillos, onion, chile pepper, cilantro, lime juice, garlic, the remaining ¼ teaspoon ground pepper, and the remaining ¼ teaspoon salt in a small saucepan. Stir in the remaining ½ cup water. Cook and stir over medium heat 15 minutes. Let cool slightly.
  3. To serve, top tortillas with the shredded pork, the salsa verde, and mango.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Transfer the remaining pork mixture to an airtight storage container. Cover; store in the refrigerator up to 3 days or freeze up to 1 month. If frozen, thaw in the refrigerator overnight. Reheat pork mixture in a medium saucepan until heated through; serve as directed.
  • Equipment: 2-quart slow cooker

Nutrition information

  • Serving size: 3 fajitas
  • Per serving: 338 calories; 10 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 32 g protein; 22 mcg folate; 92 mg cholesterol; 7 g sugars; 915 IU vitamin A; 32 mg vitamin C; 57 mg calcium; 3 mg iron; 563 mg sodium; 761 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 1 starch, 1 vegetable, ½ fat, ½ fruit

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