Ingredients
2 ½ lb pork loin roast
1 tbsp oil
1 tsp salt
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp ground black pepper
½ tsp ground cayenne pepper
1 ½ cups chicken stock
½ cup orange juice or juice of 1 orange
3 cups shredded cabbage
2 tbsp sour cream
1 cup lime juice
¼ cup chopped cilantro
1 tsp cumin
Instructions
Use the pork and Mexican slaw in a lettuce wrap to make a healthy taco. This recipe can be made with leftover shredded chicken, beef or pork.
Crock Pot Mexican Pork
Heat a frying pan on the stove over medium-high heat. Add oil. Cook the outside of the pork until it is seared or brown on the edges.
Mix salt, chili powder, cumin, garlic powder, black pepper, cayenne pepper, chicken stock and orange juice in a crock pot. Add pork.
Set the crock pot to low for 10-12 hours or on high for 5-7 hours.
Shred the meat with two forks and mix into the juices that were rendered while cooking.
Mexican Slaw
Stir sour cream with juice of 1 lime, a handful of chopped cilantro, 1 tsp cumin, and salt and pepper.
Stir in shredded cabbage and refrigerate until ready to serve.
Serve the meat topped with the slaw.