1 1/2-2 1/2 lb. Pork tenderloin or pork shoulder, trimmed
1-2 Tab. Liquid smoke
Salt, to taste
1/2 fresh pineapple
1 (15 oz.) can black beans
Fresh salsa (onion, tomato, jalapeño, cilantro)
Chopped cilantro, Jalapeño slices, lime slices (optional)
16 Corn or wheat tortillas
Place pok in slow cooker and pour liquid smoke on it and sprinkle with salt. Cook on high 5-6 hours or low for 10-12 hours. (You may need to add a small amount of water to the bottom of the Crockpot.)
Shred pork. Grill pineapple 3 min. per side. Dice.
Optionally, heat black beans, or they can be served room temperature.
Serve all the ingredients in a tortilla. Top with a squeeze of lime juice, if desired.
Modified from the recipe at First for Women, 3/6/17 issue.
Per 2 tacos: 340 Calories, 30g Carbohydrates, 40g Protein, 4g Fiber, 6g Fat