Ingredients:
| 2 pounds | boneless pork butt, roast, or shoulder |
| 1 cup | bell pepper, diced (1 medium pepper) |
| 1 cup | onion, diced (1 medium onion) |
| 1 1/2 cups | salsa |
| 1 can (15 ounces) | low sodium pinto beans |
| 1 can (14.5 ounces) | low sodium diced tomatoes |
Instructions:
- Trim visible fat from the pork. Cut into 2 inch chunks. Place in slow cooker.
- Add pepper, onion, and salsa.
- Cook on a low setting for 6 hours or a high setting for 3 hours.
- Pull the meat apart into shreds with a fork. (You should have about 4 cups.)
- Put half (2 cups) of the shredded pork in the refrigerator or freezer. (This could be used for the Shredded Pork Sandwich.) Freeze pork if it will not be used within 4 days.
- Return the rest of the pork to the slow cooker. Add pinto beans and diced tomatoes.
- Cook another 30 minutes until hot.
Nutrition Facts
6 Servings Per RecipeServing Size: 1 1/4 cups
Amount Per Serving
Calories 250
- % Daily Value*
- Total Fat 8g
- 12%
- Saturated Fat 3g
- 15%
- Trans Fat 0g
- Cholesterol 40mg
- 13%
- Sodium 520mg
- 22%
- Total Carbohydrates 21g
- 7%
- Dietary Fiber 6g
- 24%
- Total Sugars 6g
- Added Sugars
- NA*
- Protein 18g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: Spend Smart Eat Smart