Pork Piccadillo in a Lettuce Wrap

By JAmero4702

Ingredients

• Ingredients
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (or Allspice)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 1 large onion, chopped
• 1 small Granny Smith apple, peeled and chopped
• 1 small sweet red pepper, chopped
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/2 cup golden raisins
• 1/2 cup chopped pimiento-stuffed olives
• 24 Bibb or Boston lettuce leaves
• 1/4 cup slivered almonds, toasted
• Capers

Preparation

Step 1

Mix garlic and seasonings; rub over pork. Wrap in foil and refrigerate overnight. 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, capers and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.