Pulled Pork Street Tacos
Pineapple-Bell Pepper Relish
Ingredients
- ½ (8-oz) pkg chopped onions (about ¾ cup)
- 1 Tbsp minced garlic
- 1 lb boneless pork shoulder roast
- ½ (8-oz) pouch garlicky carnitas slow cook sauce (such as Frontera)
- ½ tsp salt
- 12 fajita-size corn tortillas
- ¼ cup fresh salsa
- 3 Tbsp reduced-fat sour cream
- 2 Tbsp fresh cilantro leaves
Instructions
- Place onions, garlic, pork, sauce, and salt in a 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until pork shreds easily with a fork.
- Remove pork from cooker and shred, removing fat. Return to cooker; stir to combine with cooking liquid.
- Heat tortillas according to package directions. Arrange tortillas in stacks of 2 tortillas each. Fill with pork, salsa, sour cream, cilantro, and Pineapple-Bell Pepper Relish recipe.
Side Dish Ingredients
- ½ (16-oz) container cored pineapple, chopped
- 1 red bell pepper, chopped
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
499
|
52
|
551
|
| Fat (g) | 19 | 0 | 19 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 51 | 13 | 64 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 606 | 3 | 609 |
Quick & Healthy Meal Plan
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