Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa

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Ingredients:

  • 1 lb. raw pork loin, boneless, visible fat removed, cut into 4 large pieces
  • 1 (7-oz.) can sliced jalapeños (optional)
  • 1½ cups tomatillo salsa (or salsa verde)
  • ½ cup finely cubed fresh pineapple
  • 2 medium shallots, finely chopped
  • 2 Tbsp. fresh lime juice
  • ¼ tsp. ground cumin
  • 8 corn tortillas (or 6-inch whole wheat tortillas), warm
  • ½ cup thinly sliced radishes

Directions:

  1. Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
  2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
  3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
  4. Top each tortilla evenly with pork, salsa, and radishes.

Nutritional Information:

(per serving, 1/4 recipe, 2 tacos)

  • Calories: 301
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 59 mg
  • Sodium: 864 mg
  • Carbohydrate: 31 g
  • Fiber: 5 g
  • Sugar: 4 g
  • Protein: 25 g

Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa

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