Shredded Pork Tacos with Jalapeño-Cilantro Sauce
You can never have too many main course recipes, so give Shredded Pork Tacos with Jalapeño-Cilantro Sauce a try. This gluten free recipe serves 6. One serving contains 501 calories, 42g of protein, and 28g of fat. Head to the store and pick up bell pepper, onion, ground cumin, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of Mexican cuisine.
Instructions
Pure the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
Put the pork in the slow cooker.
Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.Make the salsa and assemble the tacos:In a blender, mix the jalapeo, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.Divide the pork and cabbage evenly among the tortillas.
Drizzle with the jalapeo sauce and top with the sliced red onion.
Garnish with the cilantro and queso fresco and serve immediately.