Pork Picadillo Lettuce Wraps

• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 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

1. 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.
2. 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.

garlic, chili powder, salt, pumpkin pie spice, ground cumin, pepper, pork, onion, apple, sweet red pepper, tomatoes, golden raisins, olives, boston lettuce leaves, slivered almonds

Taken from www.tasteofhome.com/recipes/pork-picadillo-lettuce-wraps/ (may not work)