HG con Carne!
Serving Size: 2 tacos (1/6th of recipe)
Calories: 284
Fat: 7g
Sat Fat: 1.5g
Sodium: 250mg
Carbs: 29.5g
Fiber: 3g
Sugars: 5g
Protein: 25.5g
PointsPlus® value 7*
SmartPoints® value 6*
We love tacos as much as the rest of the world, but pork tacos are usually a little too high in the calorie and fat departments! So we broke out our trusty crock pot, and whipped up a slimmed-down carnitas recipe! Are you ready?
Prep: 15 minutes
Cook: 3 - 4 hours or 7 - 8 hours
Ingredients:
1/4 cup orange juice
2 tbsp. lime juice
1 tbsp. chopped garlic
1/2 tsp. chili powder
1/4 tsp. ground cumin
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. each salt and black pepper
2 cups roughly chopped onion
Twelve 6-inch corn tortillas
1/2 cup fresh salsa or pico de gallo
1/2 cup chopped cilantro
Directions:
In a small bowl, combine orange juice, lime juice, garlic, chili powder, and cumin. Add 2 tbsp. water, and mix well.
Season pork with salt and pepper, and add it to a slow cooker. Top with onion and the juice mixture.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through.
Transfer pork to a large bowl. Shred with two forks -- one to hold the meat in place and one to scrape across and shred it. Return shredded pork to the slow cooker and mix well.
Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm.
Distribute pork among the taco shells, about 1/3 cup each. Top with salsa/pico de gallo and cilantro (2 tsp. of each per taco). Enjoy!
MAKES 6 SERVINGS