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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. boneless blade pork roast (trimmed)
- 1 carrots (diced)
- 1/2 onions (diced)
- 1/4 cup dry red wine (OR chicken broth)
- 2 Tbsp. chili powder
- 4 cups red cabbage (thinly shredded)
- 3 Tbsp. mayonnaise
- salt
- pepper
- 12 corn tortillas (8-inch, warmed)
- 1 avocado (pitted, peeled, and thinly sliced)
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Directions
- Combine carrot, onion, and wine in slow cooker.
- Sprinkle roast on all sides with chili powder, rubbing it into meat. Season on all sides with salt and add to slow cooker. Cover and cook on low until roast is falling-apart tender, about 6 hours.
- Use tongs or a slotted spoon to transfer meat to a large bowl. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. Cover to keep warm and set aside.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium250mg10% |
| Potassium490mg14% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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