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Slow-Cooker Southwest Shredded Pork

Slow-Cooker Southwest Shredded Pork
  • Prep 25 min
  • Total 8 hr 25 min
  • Servings 12

This shredded pork shoulder is a set-it-and-forget-it slow-cooker recipe that’s easy, versatile and packed with Southwest flavor thanks to tomatoes, black beans, chiles and taco seasoning. ...MORE+ LESS-

Ingredients

1
can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cups chopped yellow onions
1
medium red bell pepper, diced
2
packages (1 oz each) Old El Paso™ original taco seasoning mix
1
boneless pork shoulder (3 to 4 lb)
6
cups hot cooked white rice
Shredded Colby-Jack cheese, sour cream and lime wedges

Steps

Hide Images
  • 1
    Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
  • 2
    Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

Expert Tips

  • To use the pork in enchiladas, quesadillas and more, just drain the liquid using a colander or slotted spoon.
  • Not a fan of black beans? Chickpeas or kidney beans would make nice substitutes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
860mg
36%
Potassium
390mg
11%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
10%
Sugars
3g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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