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Slow-Cooked Pork Tacos with Chipotle Aioli
4 h 10 m
Diabetic Living Magazine
“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!”
1 (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, undrained
1 cup shredded romaine lettuce
1 cup chopped mango
⅔ cup thin bite-size strips, peeled jicama
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)
8 (6 inch) corn tortillas, warmed
¼ cup coarsely chopped fresh cilantro
1Trim fat from roast. Sprinkle with taco seasoning mix; rub in with your fingers. Place the roast in a 3½- or 4-quart slow cooker. Add undrained tomatoes; cover and cook on Low for 7 to 8 hours or on High for 3½ to 4 hours.
2Remove 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 2½ cups) and place the remainder in an airtight container for later use (see Tip).
3Combine lettuce, mango, and jicama in a medium bowl.
4For chipotle aioli, combine mayonnaise, lime juice, garlic, and chipotle pepper in a small bowl.
5Serve the shredded meat, the lettuce mixture, and the chipotle aioli in tortillas. Sprinkle with cilantro.
Tips: If desired, substitute ¼ 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.