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<br>Hungry Girl Today: 6.17.14 
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<br>CHEW THE RIGHT THING 
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<br>Bite it!
<br>HG con Carne!  
<br>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 slow cooker, and whipped up a slimmed-down carnitas recipe! Are you ready? 
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<br>Prep: 15 minutes 
<br>Cook: 3 - 4 hours or 7 - 8 hours 
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<br>Ingredients: 
<br>1/4 cup orange juice 
<br>2 tbsp. lime juice 
<br>1 tbsp. chopped garlic 
<br>1/2 tsp. chili powder 
<br>1/4 tsp. ground cumin 
<br>12 oz. raw lean boneless pork tenderloin, trimmed of excess fat 
<br>12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat 
<br>1/4 tsp. each salt and black pepper 
<br>2 cups roughly chopped onion 
<br>Twelve 6-inch corn tortillas 
<br>1/2 cup fresh salsa or pico de gallo 
<br>1/2 cup chopped cilantro 
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<br>Directions: 
<br>In a small bowl, combine orange juice, lime juice, garlic, chili powder, and cumin. Add 2 tbsp. water, and mix well. 
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<br>Season pork with salt and pepper, and add it to a slow cooker. Top with onion and the juice mixture. 
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<br>Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through. 
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<br>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. 
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<br>Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm. 
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<br>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! 
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<br>MAKES 6 SERVINGS
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<br>Serving Size: 2 tacos (1/6th of recipe)
<br>Calories: 284 
<br>Fat: 7g 
<br>Sodium: 250mg 
<br>Carbs: 29.5g 
<br>Fiber: 3g 
<br>Sugars: 5g 
<br>Protein: 25.5g 
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<br>PointsPlus® value 7*
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<br>Fight it!
<br>Carnitas Tacos, Average
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<br>Pork Flops... 
<br>Carnitas are among the most flavor-packed taco fillings in existence, but they typically come with bummerific stats. The amazing taste is the result of slow cooking and yummy ingredients, but fatty pork is responsible for the depressing nutritional info -- heavily marbled cuts are typically used. "But wait..." we said to ourselves, "How necessary is it to use only fatty cuts?" Turns out, not very. We went fifty-fifty with our recipe, calling for equal parts decadent pork shoulder and lean pork tenderloin. Spices, fruit juices, and onion hopped in the slow cooker as well, and the results = delicious and tender pork perfection! Corn tortillas and the right toppings complete this Mexican-food makeover. You're gonna want to enjoy these tacos all summer long. (We support this.) And they're PERFECT for parties... Dig in!
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<br>Serving Size: 2 tacos 
<br>Calories: 585 
<br>Fat: 28.5g 
<br>Sodium: 1,312mg 
<br>Carbs: 47.5g 
<br>Fiber: 4g 
<br>Sugars: 5g 
<br>Protein: 33g 
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<br>PointsPlus® value 15*
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<br>For links in this email, please go to: 
<br>https://www.hungry-girl.com/chew/show/2953 
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<br>Send To A Friend
<br>There's a whole lot of taco fun to be had here -- click "Send to a Friend" so your pals can partake too!
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<br>CHEW ON THIS:
<br>The above recipe is meaty, but June 17th (today) happens to be National Eat Your Vegetables Day. If veggie tacos are what you crave, here's the place to click.
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<br>We may have received free samples of food, which in no way influences 
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<br>*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com. 
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