Barbecued Pulled Pork Bowls

47g CARB

Serves 4

Total 40 min.

• 3 Tbsp. plain fat-free Greek yogurt
• 3 Tbsp. light mayonnaise
• 1 Tbsp. cider vinegar
• ¼ tsp. bottled hot pepper sauce
• 3 cups packaged shredded broccoli (broccoli slaw mix)
• 1 medium red sweet pepper, cut into bite-size strips
• 2 cups Slow Cooker Pulled Pork
• 1 cup no-salt-added pinto or red beans, rinsed and drained
• 2 cups frozen roasted corn, thawed and heated
• ¼ cup barbecue sauce
• ¼ cup thinly sliced red onion
• 12 dill pickle chips, chopped

1. In a large bowl stir together the first four ingredients (through hot pepper sauce). Add shredded broccoli and sweet pepper; stir to coat.

2. In a medium saucepan combine Slow Cooker Pulled Pork and the beans. Heat over medium until heated through.

3. In shallow bowls arrange slaw, pork and bean mixture, and corn. Drizzle with barbecue sauce and top with red onion slivers and dill pickles.

Slow Cooker Pulled Pork Place one 4-lb. boneless pork shoulder roast, trimmed and cut into 2-inch chunks, and 1 cup chopped onion in a 4- to 5-qt. slow cooker. Stir in one 8-oz. can no-salt-added tomato sauce; 6 cloves garlic, minced; 2 Tbsp. each packed brown sugar and balsamic or cider vinegar; 1 Tbsp. each chili powder and Worcestershire sauce; 1 tsp. dry mustard; and ½ tsp. each salt and black pepper. Cover and cook on low 10 to 11 hours or high 5 to 5½ hours. Remove meat from cooker, reserving liquid. Shred meat using two forks. Skim fat from liquid. Add enough liquid to meat to moisten. Place 2-cup portions of meat in airtight containers. Cover and refrigerate up to 3 days or freeze up to 3 months. Thaw in the refrigerator before using.

PER SERVING (1 bowl each) cal 399, fat 11 g (32 g sat. fat), chol 66 mg, sodium 578 mg, carb 47 g (8 g fiber, 18 g sugars), pro 28 g

TRY THIS

Roast plain fresh or frozen corn in a skillet coated with cooking spray over medium-high until slightly charred.