Week 33, Recipe 3: Slow-Cooker Green Chile Pulled Pork Tacos

 Taste of Home Photo

NOTES

• This is a great and easy recipe!
• Modified from Taste of Home December/January 2011
• The original recipe calls for a boneless pork roast but I used a bone-in roast and just cut the bone out.
• Freeze any extra meat for future tacos.

INGREDIENTS

• 1 boneless pork sirloin roast (2 lbs), cut into 1-inch pieces (or a 2 1/2-3 lb bone-in roast)
• 1 1/2 c. salsa verde or green chile sauce (use a good brand)
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 tbsp lime juice
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp white or regular pepper
• Dash of hot pepper sauce
• Flour tortillas
• Toppings: sour cream, chopped green onions, avocado, cheese, etc.

DIRECTIONS
1. In a 3-quart (or similar) slow cooker, combine all ingredients through the dash of hot pepper sauce.
2. Cover and cook on low all day or on high for 4-5 hours (or until meat is very tender).
3. Shred pork and place on tortillas, adding desired toppings. Freeze any leftover meat for future tacos.