3 lb pork butt roast
1 onion, chopped
2 cloves garlic, finely chopped
1 cup cilantro, chopped
2 tsp ground cumin
1 tsp salt
12 flour tortillas
For Corn and Black Bean Salsa:
1 cup frozen corn
1 cup black beans, drained and rinsed
½ cup tomato, chopped
¼ onion, diced
¼ cup cilantro, chopped
1 tbsp lime juice
salt and pepper
Cut roast into 5 pieces and place in slow cooker.
Cover with onions, garlic and cilantro.
Add cumin, salt and ½ cup water.
Cook on Low for 8 hours.
Shred pork and serve in tortillas with salsa.
Make salsa by mixing ingredients in a bowl and season with salt and pepper.
Sugar: 4g
:
Calcium: 97mg
Calories: 562kcal
Carbohydrates: 48g
Cholesterol: 143mg
Fat: 14g
Fiber: 5g
Iron: 5mg
Potassium: 1211mg
Protein: 60g
Saturated Fat: 4g
Sodium: 916mg
Vitamin A: 337IU
Vitamin C: 7mg
