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Tuesday, September 01 2015

This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.

1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email

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