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8.8 hours
4
Adjust servings
dairy-free
(?)
Has dairy from:
sour cream (regular)
gluten-free
kid friendly
has meat
(?)
Has meat from:
boneless pork butt
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
boneless pork butt
sour cream (regular)
vegetarian
(?)
Not vegetarian due to:
boneless pork butt
pescetarian
(?)
Not pescetarian due to:
boneless pork butt
paleo
(?)
Not paleo due to:
corn tortilla
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
cups
plus more for serving.
 
2
tbsp
 
2
tbsp
 
2
tbsp
 
 
 
(for seasoning).
 
2 1/2
lbs
 
18
whole
 
1/2
cups
(fresh).
 
3/4
cups
 
1
whole
cut into wedges.
 
 
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PREPARATION
1.
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3.
Twenty minutes before serving, heat oven to 350 degrees F.
4.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1220
Protein 79.8 g
Carbohydrates 57.4 g
Iron 0.59 mg
Fiber 11.5 g
Calcium 80.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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