Mexican Style Shredded Pork

I made this for hubby and I last night. We both loved how it turned out. He had his portion over mashed potatoes and I had mine with the zucchini and tomato skillet I had made the day before. I was afraid it would be too dry (like some crock pot meats that I have tried), but this wasn't dry at all. I did add an additional 1/4 cup water after I shredded the meat to make sure it wasn't dry. It had lots of flavor! What makes this really stand out is the chipotle salsa. OMG I love that salsa. I also froze a portion for later. These would make great sandwiches using the revolution rolls or the tomato soup flat bread. Enjoy this wonderful dish!

Mexican Style Shredded Pork

28 oz pork loin roast (4 Leans)
1/2 tsp salt (2 Condiments)
1/4 tsp ground black pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/2 tsp chili powder (1 Condiment)
2 - 4 oz cans of green chilies (2 Greens)
1/2 cup chipotle salsa (8 Condiments)
1/2 cup water

Rinse pork loin and pat dry with a paper towel. Trim it of all visible fat (mine did not have much at all). Season with salt, pepper, chili powder and garlic powder on all sides. Place in the slow cooker.

Combine green chilies, salsa and water in a small bowl and pour over pork. Cook on LOW for 8 hours. Shred the pork. You may add an additional 1/4 cup of water if desired, to keep the meat from drying out. Cook on LOW for an additional 1 hour.

4 Servings with 
1 Lean, 1/2 of 1 Green, and 3 Condiments per serving

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