 |
|
|
easy | 10 servings | prep: 20 minutes | cook: 3 hours, 45 minutes
I can't enter 4 hours for the cook time, but that is pretty much the minimum cook time in the crock pot.
Ingredients: |
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
|
|
|
Directions: |
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired.
|
Original author/site: |
|
Light and Tasty Feb/Mar 2007 |
|
ADD COMMENT |
|
|
   |
  |
|
|
  |
|
| Your password has been sent to the email address you provided. |
|
|
|
 |
|
|
  |
|
|
  |
|
|
|
|