This Mexican-inspired meal is an easy crowd-pleaser. Savory pulled pork is served atop crisp corn tortillas and topped with sour cream and salsa in this simple slow-cooker recipe.

Source: Diabetic Living Magazine


Recipe Summary

10 mins
4 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle pork with salt and pepper. Place in a 3 1/2- or 4-quart slow cooker (see Tip).

  • To make a bouquet garni, cut a 6-inch square from a double thickness of cheesecloth. Place peppercorns, cumin seeds, garlic, oregano, and bay leaves in center of the cheesecloth square. Bring up corners of the cheesecloth and tie with kitchen string. Add to the slow cooker. Add broth.

  • Cover and cook on Low for 10 to 12 hours or on High for 4 1/2 to 5 hours.

  • Using a slotted spoon, remove the meat from the slow cooker. Discard the bouquet garni and the cooking liquid. Using two forks, coarsely shred the meat; discard any fat. Sprinkle the meat with lime peel and lime juice; toss to mix. Serve atop tortillas. Top with scallions and if desired, sour cream and salsa.


Tips: To crisp the tortillas, coat both sides with cooking spray and bake in a 375 degrees F oven for 10 minutes, turning once, until crisped and lightly brown.

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Equipment: 3 1/2- or 4-quart slow cooker, cheesecloth, kitchen string

Nutrition Facts

2 tortillas and about 1 1/3 cups meat
318 calories; protein 32g; carbohydrates 24g; dietary fiber 4g; sugars 1g; fat 10g; saturated fat 3g; cholesterol 90mg; sodium 377mg.

4 lean protein, 1 1/2 starch