Here’s my copycat version of the best Mexican food we’ve ever tasted. The original recipe used beef, but we love these succulent tacos with tender shredded pork.
—ARIELLA WINN MESQUITE, TX
PREP: 10 MIN. • COOK: 8 HOURS • MAKES: 12 SERVINGS
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 tablespoon ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1. Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker and heat through. Spoon 1/4 cup meat onto each tortilla; top each taco with 2 tablespoons lettuce and 1 tablespoon of cheese.
FREEZE OPTION Cool pork mixture; freeze in freezer containers up to 3 months. Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Serve as directed.
PER SERVING 2 tacos equals 326 cal., 10 g fat (4 g sat. fat), 76 mg chol., 469 mg sodium, 28 g carb., 4 g fiber, 30 g pro. Diabetic Exchange: 3 lean meat, 2 starch, 1 fat.