Pork Tacos

Very productive Sunday today!  4 loads of laundry, vacuumed, planted vegetables, painted our old, old house address numbers, sprayed the yard for weeds (AGAIN!), and worked real hard on a crock pot recipe! LOL  *note my sarcasm on that last one!

Don't you just LOVE cooking in the crock pot!?  I do!  I read about a "Mexican Pulled Pork" here -  http://www.canyoustayfordinner.com/2011/03/08/slow-cooker-mexican-pulled-pork-tacos/

I changed it up just a little!

I threw all of this in bowl together, gave it a little stir and poured it on top of a pork tenderloin in the crock pot for 6 hours.

1 small can of Rotel tomato sauce (mild - 8oz)
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons cayenne pepper
a generous sprinkle of  garlic powder

Pork should be at least 160 degrees when ready to eat!
I shredded the pork...mmmm...it was so tender! 

We layered a bed of spinach leaves on a small, fajita-sized "heart healthy" tortilla, topped with warm black beans, a tablespoon of Wholly Guacamole (spicy), and a pinch of 2% shredded cheese, and about a half-palm of shredded pork on each taco! (I ate two!)  Paired with 15 grape tomatoes and you have two servings of vegetables, one serving of lean protein, good fats from avocado, and carbs from your beans and tortillas.

 We will eat the left over pork on a bed of mixed greens as a taco salad! 

I cannot rave enough about Wholly Guacamole! I ALWAYS make sure we have these neat little packs in our fridge.  I LOVE spicy, and the spicy is great!  Check for their salsas and guacamole in your local produce department.