Ingredients:
3-1/2 lb (1.6 kg) boneless pork shoulder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 cup (250 mL) chicken stock
1 cup (250 mL) frozen corn
1 cup (250 mL) salsa
2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) minced fresh coriander or parsley
16 taco shells
Garnishes:
2 cups (500 mL) chopped iceberg lettuce
1 cup (250 mL) chopped tomatoes
1 cup (250 mL) shredded Cheddar cheese
1/4 cup (50 mL) light sour cream
Preparation:
Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.
Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.
Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander. Serve in bowl along with basket of taco shells for everyone to spoon mixture into.
Garnishes:
Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
719
67 g
37 g
12 g
29 g
4 g
191 mg
766 mg
-
22%
35%
13%
27%
34%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
719
67 g
37 g
12 g
29 g
4 g
191 mg
766 mg
-
22%
35%
13%
27%
34%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
719
67 g
37 g
12 g
29 g
4 g
191 mg
766 mg
-
22%
35%
13%
27%
34%
