• 2 Pounds very lean, boneless pork loin roast
  • 1 Tablespoon chile powder
  • 21/4 Teaspoons ground cumin
  • 11/4 Teaspoons crushed oregano leaves
  • 11/4 Teaspoons ground cinnamon
  • 11/4 Teaspoons salt
  • 1 can (28 ounces) crushed tomatoes
  • 1/3 Cup fresh lime juice
  • 2 medium chopped onions, divided
  • 3 cloves garlic, minced and divided
  • 11/2 Cups California raisins
  • 5 dried ancho peppers; stems and seeds removed, torn into strips
  • 12 taco-size tortillas
  • Avocado slices and cilantro; for garnish


Trim fat from pork and cut into 2-inch cubes. Stir seasonings together in small bowl; sprinkle over pork, turning to coat all sides. Heat tomatoes, lime juice, 1 onion and 1 clove garlic in large slow cooker; top with pork and raisins. Cover and cook on high for 5 hours or on low for 10 hours.

Remove pork with a slotted spoon to large bowl; keep warm. Pour juices from slow cooker into medium saucepan. Add remaining onion, garlic and dried peppers. Bring to boil; reduce heat and simmer for 20 minutes, stirring occasionally. Let cool slightly; then, purée in blender or food processor. Shred pork using 2 forks and stir in half the sauce. Divide and spoon onto tortillas; garnish with avocado, cilantro and remaining sauce.

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 19%); Total Fat 7 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 60; Sodium 370; Potassium 872; Total Carbohydrate 39; Dietary Fiber 6; Sugars 16; Protein 27; Calcium 94; Iron 4;

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