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Nutrition Facts
Serving Size 565 g
(Approx. 4 Servings)
Amount Per Serving
Calories 970 Calories From Fat 490
% Daily Value*
Total Fat 54 g 83%
Saturated Fat 26 g 130%
Trans Fat 0.0 g
Cholesterol 225 mg 75%
Sodium 6150 mg 256%
Total Carbohydrate 51 g 17%
Dietary Fiber 5 g 20%
Sugars 24 g
Protein 49 g
Vitamin A 25% Iron 25%
Vitamin C 180% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lopez Habanero Pulled Pork Tacos with Pineapple Jicama Pico
Prep Time
25 minutes
Cook Time
8 hours
Total Time
8 h 25 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 1/2 Lb Pork Sirloin Roast
4 Tbsp Adams Reserve Lopez Family Rub
6 habañero pepper, halved
2 Tsp Orange juice
12 Yellow Corn Tortillas
2 Tsp Pineapple juice
1 Tsp Diced Tomatoes
1 Tsp jicama, chopped
1 Tsp Pineapple chunks
1/2 Tsp cilantro, chopped
1 serrano peppers, chopped
1 lime, juiced
11 Oz H-E-B® That Salsita Sauce
12 Oz H-E-B® Queso Cotija
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Instructions

1
Season raw pork shoulder with rub.
2
In a large sauté pan on high heat sear pork shoulder 2-3 minutes total, turning often to sear all sides.
3
Add seared pork, habaneros, orange and pineapple juices to a slow cooker; cover, and set on low for approximately 8 hours or high for 5 hours.
4
While pork is cooking mix together: tomatoes, jicama, pineapple, cilantro, serrano, and lime juice. Cover and refrigerate.
5
When Pork is tender, and shreds with ease, remove pork from slow cooker, and start to shred apart with two tongs or forks.
6
While shredding ladle in leftover juices to keep pork moist and add more flavor!
7
Continue to shred and add juices until pulled pork is moist and tender enough for your liking.
8
Warm tortillas in a clean skillet and build tacos and top with salsita, homemade pico and cotija cheese.

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