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Ingredients

  • 1 (3-pound) boneless pork loin roast, fat trimmed, cut into 1-inch pieces
  • 1 can (15 ounces) Full Circle Organic tomato sauce
  • 1 can (14.5 ounces) less-sodium beef broth
  • 1 can (7 ounces) chipotle chile peppers in adobo, chopped
  • 2 tablespoons crushed oregano
  • 1 tablespoon Food Club garlic powder
  • 6 hamburger buns
  • Toppings: sliced ripe avocado, refrigerated pico de gallo and/ or chopped fresh cilantro leaves (optional)

DIRECTIONS

  1. Place pork, 3⁄4 cup tomato sauce, broth, chipotle peppers, oregano and garlic powder into 5- to 6-quart slow-cooker bowl; stir to mix well. Cover and cook on low 7 to 8 hours or on high 31⁄2 to 4 hours or until pork shreds easily.
  2. With slotted spoon, transfer pork to large bowl. With 2 forks, shred pork. Remove and discard all but 1⁄2 cup liquid remaining in slow-cooker bowl. Return pork to slow cooker; stir in remaining tomato sauce. Makes about 5 cups. Serve on buns with desired toppings.

Chef Tips: Try serving pulled pork on slider buns or wrapped in flour tortillas.

NUTRITION
  • 417 Calories
  • 11g Fat (4g Saturated)
  • 100mg Cholesterol
  • 1212mg Sodium
  • 34g Carbohydrates
  • 7g Fiber
  • 44g Protein
CATEGORIES

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