To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating. You could also garnish with some extra chopped cilantro.
Leftover pork can be used for enchiladas or a casserole. It would even make a great sandwhich.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 268 (58%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 135mg||42 %|
|Sodium 359.4mg||12 %|
|Potassium 926.7mg||24 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 14.5g|
|Protein 33.6g||48 %|
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Calories per serving: 459
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