"This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."
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.
Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 13 | ||
Calories from Fat: 2 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 191mg | 7 % | |
Potassium 80.2mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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