2 limes, each cut into 6 wedges, then cut crosswise in half
Add To Shopping List
How do I make it ?
Cut meat into large chunks; place in slow cooker sprayed with cooking spray. Sprinkle with cumin. Add barbecue sauce and orange juice; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
Remove meat from slow cooker, reserving liquid in slow cooker. Cut meat into small pieces or shred with 2 forks; place in medium bowl. Add salsa and 1 cup of the reserved cooking liquid; mix lightly.
Spoon meat mixture into taco shells; top with avocados, cabbage and cheese. Serve each with a lime piece to squeeze over tacos before serving.
Kraft Kitchen Tips!
Omit taco shells. Serve meat mixture wrapped in lettuce leaves. For added flavour, sprinkle chopped fresh cilantro over meat mixture before wrapping in lettuce.
Add 2 garlic cloves, 1 sliced onion and 1 bay leaf to ingredients in slow cooker before adding the barbecue sauce and orange juice. Remove and discard bay leaf before serving.
Prepare using a skinned trimmed boneless pork shoulder.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 7 g
Cholesterol 80 mg
Sodium 420 mg
Carbohydrate 30 g
Fibre 4 g
Sugars 8 g
Protein 32 g
12 servings, 2 tacos (215 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.