Ingredients
3 garlic cloves, minced1 tablespoon chili powder1 teaspoon salt1/2 teaspoon pumpkin pie spice1/2 teaspoon ground cumin1/2 teaspoon pepper2 pork tenderloins (1 pound each) 1 large onion, chopped1 small Granny Smith apple, peeled and chopped1 small sweet red pepper, chopped1 can (10 ounces) diced tomatoes and green chilies, undrained1/2 cup golden raisins1/2 cup chopped pimiento-stuffed olives24 Bibb or Boston lettuce leaves1/4 cup slivered almonds, toasted
Preparation
Mix garlic and seasonings; rub over pork. Transfer to a 5-qt. slow cooker. Add onion, apple, sweet pepper and tomatoes. Cook, covered, on low 2-1/2 to 3 hours or until meat is tender.
Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.
