I’ve made quite a few tacos in my day, but you can’t beat the tender filling made in a slow cooker. These are by far the best pork tacos we’ve had—and we’ve tried plenty. Make the mango salsa from scratch if you have time. Yum!
—AMBER MASSEY ARGYLE, TX
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS
2 tablespoons lime juice
2 tablespoons white vinegar
3 tablespoons chili powder
2 teaspoons ground cumin
1 1 /2 teaspoons salt
1 /2 teaspoon pepper
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
2 chipotle peppers in adobo sauce
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1 /4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
Corn tortillas (6 inches), warmed
OPTIONAL TOPPINGS
Cubed fresh pineapple
Cubed avocado
Queso fresco
1. Puree first nine ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and the pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up the pork.
2. Stir cilantro into salsa. Using a slotted spoon, serve the pork mixture in tortillas; add salsa and top as desired.
FREEZE OPTION Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
PER SERVING 2 /3 cup pork mixture with 2 tablespoons salsa: 178 cal., 4g fat ( 1g sat. fat ) , 64mg chol., 656mg sod., 9g carb., 2g fiber, 23g pro. Diabetic Exchanges: 3 lean meat, 1 /2 starch.