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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano. | 2. Place meat in the bottom of the crockpot. | 3. Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa. | 4. Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork. | 5. Strain meat and vegetables from crockpot. | 6. Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork blade roast	2	lbs	boneless boneless	806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
mexican oregano	1	teaspoon		806.9352	0.0	179.5204	4.5333
cactus	1	jar	rinsed drained sliced	806.9352	0.0	179.5204	4.5333
yellow onion	1		sliced separated	114.84	6.8382	0.8265	9.396
salsa	3/4	cup		56.55	12.948	2.964	0.3315
flour tortilla				-	-	-	-
taco shell				-	-	-	-
lettuce			shredded	-	-	-	-
cheese			shredded	-	-	-	-
cream			sour	-	-	-	-
salsa				56.55	12.948	2.964	0.3315

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.