Source: dLife

Tortillas stuffed with spiced pork and peppers.

Servings

0.25 cup fresh lime juice
2.5 tbsp hot red pepper flakes
1 tbsp chili powder
1.5 tsp oregano leaves , dried
1 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp salt
0.25 tsp ground red pepper (cayenne)
10 oz low sodium chicken broth (1 can)
2 lb lean center loin pork chop/roast
16 corn tortilla
2 cup Lettuce, leaf, shredded
8 oz plain nonfat yogurt

1 Mix together the lime juice, red peppers, chili powders, oregano, cumin, garlic, salt, and chicken broth in a 13 x 9 x 2 baking dish.
2 Place the pork chops in the mixture after trimming away fat. Make sure all sides of chops get coated in mixture, cover, and refrigerate for 8 hours.
3 After chops are finished marinating, place dish in oven, covered, for 1 hour at 325 degrees.
4 Continue baking for an additional hour uncovered.
5 Shred meat after allowing pork chops to cool.
6 Place tortillas out on work surface and mound 3 1/2 tablespoons shredded pork in the center of each.
7 Roll tortillas up and serve 2 per plate with 1/4 cup shredded lettuce and 1 tablespoon yogurt.