Follow this pork taco recipe as is to serve four and you'll have enough shredded pork leftover to make it again next week. It's so good, however, that we recommend doubling the rest of the ingredients and inviting over four more friends to enjoy everything right away! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from roast. Sprinkle with taco seasoning mix; rub in with your fingers. Place the roast in a 3 1/2- or 4-quart slow cooker. Add undrained tomatoes; cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.

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  • Remove the roast, reserving cooking liquid. Shred the meat using two forks. Toss the meat with enough cooking liquid to moisten. Set half of the meat aside (about 2 1/2 cups) and place the remainder in an airtight container for later use (see Tip).

  • Combine lettuce, mango, and jicama in a medium bowl.

  • For chipotle aioli, combine mayonnaise, lime juice, garlic, and chipotle pepper in a small bowl.

  • Serve the shredded meat, the lettuce mixture, and the chipotle aioli in tortillas. Sprinkle with cilantro.

Tips

Tips: If desired, substitute 1/4 teaspoon ground chipotle chile pepper for the canned chipotle pepper.

Leftover shredded meat can be stored in an airtight container in the refrigerator up to 3 days or freezer for up to 3 months.

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

325 calories; 11.3 g total fat; 2 g saturated fat; 57 mg cholesterol; 451 mg sodium. 426 mg potassium; 36.3 g carbohydrates; 5.7 g fiber; 10 g sugar; 19.7 g protein; 1685 IU vitamin a iu; 26 mg vitamin c; 36 mcg folate; 52 mg calcium; 2 mg iron; 29 mg magnesium;