Slow Cooked Pork Tacos

We tried this recipe tonight and I thought it was great! It was really easy to throw it all in the Crockpot and even easier to serve once it was finished. I found it in an issue of Taste of Home. Ok, I know - most of the recipes on here have come from TOH, but it's pretty much the only recipe magazine that I read. My mother-in-law gave me a gift subscription when I first got married and I've been hooked ever since. :) For the life of me, I could never find a pork sirloin roast, so I used a pork tenderloin. However, if I'm really being honest, I have to admit that I don't know much about cuts of meat, so maybe I really did find one and didn't realize it. I bought the meat without paying attention to how much I actually needed, so I had a 4 lb tenderloin - but I think it was perfect. Any less and there wouldn't have been any leftovers!!

Ingredients

1 boneless pork sirloin roast (2 lbs), cut into 1 inch-pieces

1 1/2 cups salsa verde (I used a whole 16 oz bottle)

1 medium sweet red pepper, chopped

1 medium onion, chopped

1/4 cup chopped dried apricots

2 Tbsp lime juice

2 garlic cloves, minced

1 tsp ground cumin

1/2 tsp salt

1/4 tsp white pepper

Dash hot pepper sauce

10 flour tortillas (8 inches), warmed

Sour cream, sliced green onions, cubed avocado, shredded cheddar cheese, shredded lettuce and chopped tomato, optional.

Directions

In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.

Shred pork with two forks. Place about 1/2 cup mixture down the center of each tortilla. Serve with toppings if desired.

Yield: 10 tacos