Shredded Pork Salad
- 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.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- 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