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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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Sometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps, and I find that leftovers are perfect for burritos.—Kathleen Wolf of Naperville, Illinois Ingredients:
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces |
1-1/2 cups salsa verde |
1 medium sweet red pepper, chopped |
1 medium onion, chopped |
1/4 cup chopped dried apricots |
2 tablespoons lime juice |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
dash hot pepper sauce |
10 flour tortillas (8 inches), warmed |
reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional |
Directions:
1. In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is tender.
2. Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 servings.
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