Wok's For Dinner: Slow-Cooked Pork Tacos

This meal is, hands-down, fantastic! The recipe came in one of my Taste of Home Slow Cooker & Casserole newsletters and sounded absolutely delicious, so I added it to my menu for my April Once a Month Mom (OAMM) freezer meal cooking day using some boneless pork chops that I had in my freezer from a previous Angel Food Ministries order. I made a few changes to suit our family's tastes and what we had in the pantry. Click here for the original version at Taste of Home.

Slow-Cooked Pork Tacos

Ingredients:

4 boneless pork chops

1/2 cup salsa (used homemade salsa given to us by some friends)

1 medium red bell pepper, chopped

2 Tbsp lime juice

2 garlic cloves, minced (you could use 1-2 Tbsp garlic powder instead)

1 tsp ground cumin

1/2 tsp salt

1/4 ground black pepper

dash Texas Pete hot pepper sauce

flour tortillas

shredded fiesta-style cheese blend

Directions:

In a 3-qt. slow cooker, combine all ingredients, excluding tortillas and cheese. Cover and cook on high for 4-5 hours or until meat is very tender. If freezing: Allow mixture to cool after cooking. Place into a gallon-size freezer bag. Squeeze out the air and freeze. Thaw at least 24 hours, then heat in saucepan. Place about 1/2 cup pork mixture down center of each tortilla, along with cheese and whatever topping you prefer (sour cream, avacado, sliced olives, etc.)

The kids loved these tacos! I also got a lot of compliments from my husband.