Shredded Pork Salad

Makes:
8 servings
Prep:
15 mins
Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Shredded Pork Salad

Ingredients
1
2 pound boneless pork shoulder roast
1
cup water
2
large onions, quartered
3
fresh jalapeno chile peppers, cut up
8
2
teaspoons ground coriander
2
teaspoons ground cumin
2
teaspoons dried oregano, crushed
1/2
teaspoon salt
1/2
teaspoon black pepper
4
cups Bibb lettuce leaves or shredded lettuce
1/2
cup finely shredded reduced-fat Monterey Jack cheese (2 ounces) (optional)
 
Bottled salsa (optional)
 
Reduced-fat sour cream (optional)

Directions

  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.

Nutrition Facts

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