Carnitas II

1 (1 1/2 to 2 pound) pork tenderloin, cut into 2-inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 large strips of peel from half an orange (optional)
1 (12 ounce) can Dr. Pepper, Mr. Pibb or Coca-Cola
16 fajita-size flour tortillas
Pico de Gallo (recipe follows)

Combine pork, onion, jalapeno, orange peel and soda in a crock pot. Cover and cook on LOW for 8 hours.

Uncover and shred the meat using 2 forks.

Serve on flour tortillas and top with pico de gallo, if desired.

Makes 8 servings (2 tortillas and 1/8 of the meat per serving).

Calories: 339; Fat: 7.9 g; Saturated Fat: 2.4 g; Protein: 30.3 g; Fiber: 2.5 g; Carbohydrates: 35 g; Sodium: 360 mg; Cholesterol: 72 mg

Pico de Gallo:
1 large tomato, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, or to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
Salt and pepper to taste

Combine all ingredients in a small bowl, seasoning to taste with salt and pepper. Cover and refrigerate until ready to use.

Makes 1 1/2 cups.

Nutritional data per serving: 339 calories, 30.3 grams protein, 35 grams carbohydrates, 2.5 grams fiber, 7.9 grams fat, 2.4 grams saturated fat, 72 milligrams cholesterol and 360 milligrams sodium