By combining two cuts of meat (one marbled and one lean), you get juicy pulled pork with an impressively low calorie count. P.S. Check out all the slow-cooker recipes here!
⅙th of recipe (about ⅔ cup): 234 calories, 4.5g total fat (1.5g sat fat), 287mg sodium, 23g carbs, 2g fiber, 17g sugars, 23g protein
You’ll Need: small bowl, slow cooker, large bowl
Prep: 20 minutes • Cook: 3 to 4 hours or 7 to 8 hours
¼ cup spicy brown mustard
½ teaspoon garlic powder
12 ounces raw lean boneless pork tenderloin, trimmed of excess fat
12 ounces raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
¼ teaspoon each salt and black pepper
2 cups roughly chopped onions
1 cup sweetened dried cranberries
1. In a small bowl, combine mustard with garlic powder. Add 2 teaspoons water, and mix well.
2. Add both kinds of pork to the slow cooker, and season with salt and pepper. Top with onions, cranberries, and mustard mixture.
3. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until pork is cooked through.
4. Transfer pork to a large bowl. Shred with two forks.
5. Return shredded pork to the slow cooker, and mix well.
MAKES 6 SERVINGS
Chew on This …
How can you tell if a cranberry is fresh and ripe? If it bounces, you’ve got yourself a keeper! (This recipe calls for the dried fruit, so don’t expect any bouncing berries.)