Pulled Pork Tacos

41 g
Protein
443
Calories
38 g
Carbs
13 g
Total Fat
35 min
Prep Time
480 min
Cook Time
6
Servings
pulled pork tacos with cheese and pico de gallo topping

Ingredients

For Pork:

  • 2 pounds boneless pork loin roast
  • 2 tablespoons brown sugar
  • 1 tablespoon ground ginger
  • 2 garlic cloves, smashed
  • 1 small white onion, coarsely chopped
  • ½ cup orange juice
  • 2 limes, cut in half

For Tacos:

  • 12 (6-inch) soft corn tortillas
  • 1½ cups shredded reduced-fat Colby Jack
  • ½ cup nonfat sour cream
  • 1 teaspoon cumin
  • 2 scallions, trimmed and chopped
  • 1 (8-ounce) bag shredded red cabbage
  • ¾ cup fresh salsa

Nutrition Facts

per serving

Calories: 443
Protein: 41 g
Carbohydrate: 38 g
Fiber: 5 g
Total Fat: 13 g
Saturated fat: 6 g
Cholesterol: 20 mg
Calcium: 41% DV
Sodium: 439 mg

Instructions

Trim excess fat off roast. In a small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice. Cook on low heat for 8 hours (or high for four to six hours.) Remove pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings. In small bowl, mix together sour cream, cumin and scallions.

For each serving, cover corn tortilla with two tablespoons cheese; microwave for 20 seconds. Top with pulled pork, two teaspoons of sour cream mix, 1½ tablespoons shredded cabbage and one tablespoon of salsa. Fold and serve immediately.

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