Description
Sometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps instead of tacos. —Kathleen Wolf Naperville, Illinois
Ingredients
- 2 pounds boneless pork sirloin chops, cut into 2-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
- optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions
Directions
- In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on high 4-5 hours, until meat is tender.
- Shred pork with 2 forks. Serve in tortillas; top as desired.
