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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Coat slow cooker with cooking spray. Add pork (try to trim the pork of all the fat or use pork loin) and rub on all sides with cumin. Season generously with kosher salt and pepper. Spread apricot preserves over top. | 2. 2. Remove seeds and ribs from jalapenos. Slice. Roughly chop red onion. Add jalapenos and red onion to slow cooker. | 3. 3. Roast until extremely tender, practically falling off the bone (about 6 hours on high). Remove pork. Shred with a fork. Return to pot and mix will all of the juices. | 4. 4. Spoon mixture into each tortilla with a slotted spoon. Top with shredded lettuce. Squeeze lime juice on top and serve. | 5. Option: top with fresh cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3 1/2	lb		2015.0712	0.0	357.6355	53.9468
cumin	3	teaspoons		23.625	2.7871	1.122	1.403
apricot preserve	1/2	cup		387.2	103.04	1.12	0.32
jalapeno pepper	2		seeded	3.2625	0.7312	0.1024	0.0416
red onion	1		chopped	64.0	14.944	1.76	0.16
tortilla	12			-	-	-	-
lime	1		sliced	-	-	-	-
iceberg lettuce	1/2		chopped	5.04	1.0692	0.324	0.0504
cilantro				-	-	-	-

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