Serves: 12
Total Calories: 129
1. In large saucepan, combine all shredded pork ingredients with enough water to cover pork. Cover cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
2. Remove pork from liquid reserve liquid. Strain cooked vegetables from cooking liquid reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
TIP:*At this point, pork can be refrigerated for up to 24 hours or wrapped and frozen for up to 1 month.
Nutrition Information Per Serving: Serving Size: 1 Taco * Calories: 260 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 6 g 30% * Cholesterol: 50 mg 17% * Sodium: 290 mg 12% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 17 g * Vitamin A: 45% * Vitamin C: 20% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 Medium-Fat Meat, 1/2 Fat or 1 Carbohydrate, 2 Medium-Fat Meat, 1/2 Fat
This Shredded Pork Tacos recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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