Carnitas (Pulled Pork) TacosServes 8
9 WW points per serving
2 lbs Boston Butt Roast
1Vidalia or Red Onion Sliced
1 Green Pepper Sliced
1/4 Cup of Dry Red Wine
1/4 Cup of Chicken Broth
2 TBS Chili Powder
1 TBS Cumin
1 TBS Adobo Powder with Pepper (If you don't have this you can substitute Salt, Pepper and Garlic Powder)
16 Small Flour Tortillas
1 Cup Reduced Fat Sharp Cheddar Cheese - Shredded
Fresh Spinach Leaves (or Lettuce)
Salsa (Recipe below)
Preheat oven to Roast 350 degrees. Place all vegetables, Red Wine, and Chicken broth into a dutch oven, or slow cooker. Prep your meat by rinsing it, patting it dry and rubbing the Adobo and Chili powder into all sides of the roast. Once that's done, place on top of your vegetables and put in the oven for approximately 3 hours or until meat is tender and falling apart. If you're using a slow cooker you can put it on low for 6-8 hours, or on high for 4 hours.
Once meat is cooked, remove from oven and let rest for 15 minutes. Using 2 forks pull the meat apart into shreds and place back into bowl, drizzle a little bit of the juices that are left behind over meat to keep moist.
Warm the Tortillas in the microwave by wrapping in a moist paper towel and microwaving for 1 minute, or until hot. Place a small amount of meat in the tortilla and top with the 1 TBS Cheddar, Spinach, Onion and Salsa.
This makes a fantastic Double Decker Taco! Just heat up some refried beans, spread over the flour tortilla then place a hard shell taco on top of it. Flatten it out by cracking in half at the seam, then fill with meat and toppings. Don't forget to adjust the weight watchers points, if you're counting!
Fresh Blender Salsa
0 WW points per serving
1 28oz can of Diced Tomatoes, Drained
2 Jalepenos, halved and seeded
2 Large cloves of Garlic
1 large handful of Cilantro
1 Small Vidalia Onion
Zest and Juice of 2 Limes
Salt and Pepper to Taste
Place all ingredients into a blender and turn on high until well blended. Pour mixture from Blender into a small sauce pan and simmer on low for 15 minutes, then let cool, pour and serve! Some Jalapeno's are spicier than others, I like to start by putting one in and then adding the second if needed. Also, if you like your salsa really spicy then leave the seeds in - that's where all of the heat is.