Directions:
- Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.17 Kcal (1093 kJ) | ||
| Calories from fat | 44.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 72.56mg | 24% | |
| Sodium | 109.63mg | 5% | |
| Potassium | 612.56mg | 13% | |
| Total Carbs | 24.71g | 8% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 30.35g | 61% | |
| Vitamin C | 29mg | 48% | |
| Iron | 2.2mg | 12% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 139.89 Kcal (586 kJ) | ||
| Calories from fat | 23.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 8% | |
|---|---|---|---|
| Cholesterol | 38.87mg | 24% | |
| Sodium | 58.72mg | 5% | |
| Potassium | 328.1mg | 13% | |
| Total Carbs | 13.23g | 8% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 1.83g | 14% | |
| Protein | 16.26g | 61% | |
| Vitamin C | 15.5mg | 48% | |
| Iron | 1.2mg | 12% | |
| Calcium | 44.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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