Pulled Mexican Pork
Servings: 12 (1/3 Cup Per Serving)
Prep Time: 10
| Nutrition Facts |
| Serving Size 1/3 Cup |
| | | | |
| Amount per serving |
| Calories 140 | Calories from Fat 45 |
| % Daily Value* |
| Total Fat 5g | 8% |
| | Saturated Fat 2g | 10% |
| | Trans Fat 0g | |
| Cholesterol 55mg | 18% |
| Sodium 350mg | 15% |
| Total Carbohydrate 5g | 2% |
| | Dietary Fiber 0g | 0% |
| | Sugars 3g | |
| Protein 17g | |
| |
| Vitamin A | 0% |
| Vitamin C | 15% |
| Calcium | 4% |
| Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
This simple protein-packed dish can be enjoyed as a taco or burrito filling or served on a whole grain bun.
Ingredients
1 cup 100% orange juice with calcium & vitamin D
½ cup 100% grapefruit juice
3 pounds pork shoulder, trimmed, bone-in
1 cup water
1 medium onion, sliced
1 ounce packet taco seasoning
Directions
Combine the orange and grapefruit juices and pork in a bowl. Cover and refrigerate overnight.
Drain pork and add it to the slow cooker along with the remaining ingredients.
Cook on high for 4 hours or until fork tender and your thermometer reads a minimum of 145°F.
While meat is still in the slow cooker, use two forks to pull meat off of the bone and shred the meat into pieces.
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