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Chipotle BBQ Pork Folded Tacos
20 min prep time
6 hr cook time
16servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex-Mex Diabetes Cooking/Diabetes Forecast
Photo by
Eric Hinders
How to Make Chipotle BBQ Pork Folded Tacos
Looking for an easy meal that's a prep-it and forget-about-it special? This amazing taco recipe from Kelley Coffeen, author of the cookbook Tex-Mex Diabetic Cooking, lets your slow-cooker do all the work! (Though if you're home all day, be prepared for the appetizing smell of slow-cooked pork to fill your house—hunger may be a side-effect.) Finished off in a simmering BBQ and chipotle blend, the final shredded pork is a juicy filling for a healthier version of southwestern tacos.
20 min prep time
6 hr cook time
16servings
1 taco
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Step-By-Step Instructions:
- In a medium bowl, combine the garlic, barbecue sauce, and chipotles. Blend well, then set aside in the refrigerator.
- Place the pork in a 3- to 6-quart slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
- Transfer the cooked pork to a cutting board. Shred the pork with two forks, discarding the excess fat. Return the pork to the slow cooker. Sprinkle the paprika over the shredded pork, then add the barbecue mixture. Cover and cook on low for 1 hour. Skim off any excess fat.
- To build the tacos, place a heaping spoonful of pork (about 1/4 cup) on a warmed tortilla. Top with cabbage and onions, and serve. Place any leftover pork in an airtight container and store in the refrigerator for up to 3 days.
Nutrition facts
16 Servings
-
Serving Size
1 taco
- Amount per serving Calories 160
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Total Fat
7g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 30mg
- Sodium 350mg
-
Total Carbohydrate
15g
- Dietary Fiber 8g
- Total Sugars 3g
- Added Sugars 0g
- Protein 15g
- Potassium 230mg
- Phosphorous 130mg
Ingredients
garlic (minced)
2 clove
reduced-sugar barbecue sauce
1 cup
chipotle chili peppers in adobo sauce (pureed )
4
pork shoulder (trimmed)
2 lbs
smoked paprika
1 1/2 tsp
low-carb whole-wheat tortillas
16
shredded cabbage
2 cup
diced onion (about 2 medium onions)
1 1/2 cup
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