This easy-to-make dish of tender pork over warmed tortillas is topped with a citrus oil of smoked paprika, lime and garlic and finished with a sprinkling of pungent cilantro.

Makes 4 servings
Cooking time: N/A

Ingredients

Pulled Pork:

  • 1 lb. (500 g) pork tenderloin
  • 1½ tsp (7 mL) ground cumin
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) ground black pepper
  • 2 tsp (10 mL) canola oil
  • 1 medium red onion, cut into 12 wedges
  • 1 medium jalapeno, seeded and minced
  • ½ cup (125 mL) water

Paprika-Lime Sauce:

  • 1 tbsp (15 mL) canola oil
  • 2 tbsp (30 mL) fresh lime juice
  • 1 medium garlic clove, minced
  • 1 tsp (5 mL) smoked paprika
  • ¼ tsp (1 mL) salt
  • 8 soft corn tortillas
  • 4 cups (1 L) shredded lettuce
  • ¼ cup (60 mL) chopped fresh cilantro
  • 1 medium lime, cut into 8 wedges

Instructions

  1. Sprinkle pork with cumin, salt and pepper. In skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. Brown pork for 2 minutes, turn and cook other side for 2 minutes.
  2. In slow cooker, add onion, jalapeno and water. Add pork and cook 3½ hours on high setting or 7 hours on low setting or until pork is fork tender.
  3. Meanwhile, in small bowl, whisk together all ingredients for Paprika-Lime Sauce. Set aside.
  4. Transfer pork to cutting board, leaving onion mixture in slow cooker. Let pork stand 3 minutes. Shred meat using two forks and stir back into onion mixture.
  5. Warm tortillas according to package directions. Top with equal amounts of shredded lettuce and pulled pork. Stir paprika mixture and spoon evenly over tortillas and top with cilantro. Serve with lime wedges.

Notes

Serving Size
2 tortillas per serving

Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2016 Healthy Living Calendar. To download the latest recipes, visit http://www.diabetes.ca/calendar.

Nutritional Information

Per Serving
Calories 300
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 75 mg
Carbohydrates 27 g
Fibre 4 g
Protein 26 g
Sodium 360 mg
Homemade sauces are fresher than store-bought ones, and using natural ingredients enhances flavours rather than hiding them the way sugar and salt do. – Joanne Siemens, registered dietitian, Maskwacis, Alta.

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