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Popular in Food

Spicy Pork Salad

3.5 by 3 people
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  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Spicy Pork Salad



  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. Add the water, onions, jalapeno peppers, garlic, coriander, cumin, oregano, salt, and black pepper.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Remove meat from cooker; discard cooking liquid. Using two forks, shred meat. To serve, spoon warm meat on lettuce. If desired, top with cheese, salsa, and sour cream. Makes 8 servings.

From the Test Kitchen


Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Spicy Pork Salad)

    Per serving:
  • 198 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 77 mg chol.,
  • 229 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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