From Angela Gildner (Metropolitan Memorial)
2 ½ lb pork shoulder blade roast, all visible fat removed
6 cloves of garlic, cut into slivers lengthwise
2 tsp. cumin
1 tsp adobo seasoning
1 tsp garlic powder
2-3 chipotle in adobo sauce
¾ c. chicken stock
2 bay leaves
Season the pork with salt and pepper. Heat a skillet on medium-high heat and brown the pork on all sides for about 10 minutes total. Set aside to cool.
Using a sharp knife, make a small slit on the surface of the pork and insert a garlic sliver into the slit. Continue this process until the garlic slivers are all inserted—approximately 10 – 15 slits over the entire pork shoulder. Mix the cumin, adobo and garlic powder; rub the pork with the spice mixture.
Pour chicken stock in the slow cooker; add bay leaves and chipotle peppers. Place the pork in the slow cooker and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine with juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin. Let it cook another 15 – 30 minutes.
Serve with tortillas, use in burritos or make a pulled pork “bowl” with your choice of chopped romaine lettuce, salsa, corn, black beans, brown rice, guacamole & hot sauce.
½ c. of pulled pork is approximately 175 calories! A pulled pork burrito with lettuce, salsa, ½ c. pork, ¼ c. black beans, ¼ c. corn, ¼ c. brown rice, and 2 Tbsp of guacamole is just under 500 calories. This makes a great lunch or dinner. A side salad of greens, such as romaine or shredded cabbage, sliced red or green onions, chopped fresh cilantro and lime vinaigrette would make a nice accompaniment for the main meal of the day—2-3 Tbsp of lime vinaigrette keeps this meal at approximately 750 calories! Loads of flavor in this versatile, easy and inexpensive dish!