This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma
Southwest Shredded Pork Salad
Can you freeze Southwest Shredded Pork Salad?
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.
Southwest Shredded Pork Salad
Prep Time
20 min
Cook Time
360 min
Yield
12 servings
Ingredients
- 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
Directions
- 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 6-8 hours or until meat is tender.
- 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.
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.
