Warm pork and cool, crisp lettuce are a combination born in culinary heaven. My spin on a lettuce wrap is chock full of scrumptious flavor and spice.
—JANICE ELDER CHARLOTTE, NC
PREP: 30 MIN. • COOK: 2 1/2 HOURS • MAKES: 2 DOZEN
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
1 large onion, chopped
1 small Granny Smith apple, peeled and chopped
1 small sweet red pepper, chopped
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup golden raisins
1/2 cup chopped pimiento-stuffed olives
24 Bibb or Boston lettuce leaves
1/4 cup slivered almonds, toasted
1. Mix garlic and seasonings; rub over pork. Transfer to a 5-qt. slow cooker. Add onion, apple, sweet pepper and tomatoes. Cook, covered, on low for 2 1/2 to 3 hours or until the pork is tender.
2. Remove pork; cool slightly. Shred into bite-size pieces; return meat to slow cooker. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.