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Chipotle Pulled Pork with Jicama Slaw

Chipotle Pulled Pork with Jicama Slaw

  • 50 Minutes Prep
  • 8 Hours 45 Minutes Total
  • 20 Servings
  • 190 Calories per Serving
This slow-cooker chipotle pulled pork gets sauced with an easy homemade barbeque sauce and topped with a fresh jicama slaw.

Ingredient List

Pork

  • 1 tablespoon kosher or fine sea salt
  • 1 tablespoon raw sugar
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 boneless pork shoulder roast (3 1/2 lb)

Sauce

  • 1 tablespoon grapeseed oil
  • 1/4 cup diced sweet onion
  • 1 clove garlic, chopped
  • 4 chipotle chiles in adobo sauce (from 7-oz can), chopped
  • 3 tablespoons raw sugar
  • 1 can (15 oz) Muir Glen™ Organic Tomato Sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1/2 teaspoon kosher or fine sea salt

Slaw

  • 2 cups shredded jicama
  • 1/2 cup shredded carrot
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon kosher or fine sea salt

Preparation

  1. Spray 5- to 6-quart slow cooker with cooking spray. In small bowl, mix 1 tablespoon salt, 1 tablespoon raw sugar, the chili powder, cumin, garlic powder and ground mustard. Rub pork roast with spice mixture. Place roast in slow cooker.
  2. Cover; cook on Low heat setting 7 to 8 hours or until roast is very tender.
  3. Meanwhile, make Sauce by heating oil in 2-quart saucepan over medium heat. Add onion; cook 2 minutes. Add garlic, chiles and 3 tablespoons raw sugar; cook about 2 minutes, stirring constantly, until sugar is melted. Stir in tomato sauce, vinegar, molasses and 1/2 teaspoon salt; heat to simmering. Reduce heat to low; cover and simmer 10 minutes, stirring once. Remove from heat; uncover, and allow sauce to cool 20 minutes. Transfer to blender; cover and puree until smooth. Refrigerate until ready to add to pork.
  4. In medium bowl, mix Slaw ingredients, tossing to coat. Refrigerate until ready to serve.
  5. Remove roast from cooker, and place on cutting board; discard liquid in slow cooker. With 2 forks, shred roast. Return to slow cooker; add pureed sauce, stirring gently to mix. Increase heat to High; cover and cook about 20 minutes or until thoroughly heated. Serve with slaw.

Tips

  • This pork and slaw are great served with tortillas, corn pancakes, waffles or over rice.
  • Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.

Nutrition Information

Servings: 20
Serving size: 1 Serving
Amount per serving (Calories ): 190
Nutrition Facts
Food component / NutrientAmount% Daily Value*
Total Fat11g17%
Saturated Fat3&½g17%
Trans Fat0g% Value not available
Cholesterol40mg14%
Sodium1130mg47%
Total Carbohydrate8g3%
Dietary Fiber1g6%
Soluble Fiber0g% Value not available
Sugars5g% Value not available
Protein14g% Value not available
Vitamin DValue not available6%
Vitamin EValue not available4%
CalciumValue not available0%
IronValue not available8%
Potassium310mg9%
ThiaminValue not available35%
RiboflavinValue not available10%
NiacinValue not available20%
Vitamin B6Value not available10%
Vitamin B12Value not available10%
Pantothenic AcidValue not available6%
PhosphorusValue not available15%
MagnesiumValue not available6%
ZincValue not available10%
ManganeseValue not available4%
SeleniumValue not available35%
CopperValue not available6%
*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.

Exchanges

  • Starch 0,
  • Fruit 0,
  • Other Carbohydrate ½,
  • Skim Milk 0,
  • Low-Fat Milk 0,
  • Milk 0,
  • Vegetable 0,
  • Very Lean Meat 0,
  • Lean Meat 2,
  • Medium-Fat Meat 0,
  • High-Fat Meat 0,
  • Fat 1,
  • Fruits 0c,
  • Vegetables 0c,
  • Grains 0oz-eq,
  • Meat & Beans 2oz-eq,
  • Dairy 0c,
  • Fats & Oils 0tsp

Carbohydrate Choice

  • Choices per serving½

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