Southwest Shredded Pork Salad (Crockpot)

Contributed By: Parker


1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
12 cups torn mixed salad greens
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1 small red onion, chopped
1 cup fresh or frozen corn
1 cup crumbled Cotija or shredded part-skim mozzarella cheese
Salad dressing of your choice


1. Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6 to 8 hours or until meat is tender.
2. Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing.

Helpful Hints:

This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens.
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 12 servings.
Nutrition Facts
1 serving: 233 calories, 8g fat (4g saturated fat), 67mg cholesterol, 321mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.
Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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