Chipotle Pork Bowls
Bell Pepper and Pineapple Coleslaw
Ingredients
- 3 lb boneless pork shoulder roast, well trimmed
- 1 tsp salt
- 1 tsp pepper
- 1 onion, thinly sliced
- 4 chipotle peppers in adobo sauce, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tsp honey
- 1 large head romaine lettuce, shredded
Instructions
- Place pork in a 5- to 7-quart slow cooker; sprinkle with salt and pepper. Add onion, chipotle peppers, garlic, broth, and honey.
- Cover and cook on LOW 8 to 10 hours or until pork is tender.
- Remove pork from cooker, and shred with 2 forks; return meat to cooker.
- Divide lettuce among bowls; top with shredded pork and Bell Pepper and Pineapple Coleslaw recipe.
Side Dish Ingredients
- 1 (16-oz) pkg shredded coleslaw
- 1 red bell pepper, chopped
- 2 cups chopped pineapple
- ¼ cup mayonnaise
- 3 Tbsp olive oil
- ¼ cup chopped fresh cilantro
- 2 Tbsp red wine vinegar
- 1 Tbsp lime juice
- 2 tsp honey
Side Dish Instructions
- Toss together all ingredients in a large bowl. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
415
|
179
|
594
|
| Fat (g) | 23 | 14 | 37 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 8 | 14 | 22 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 609 | 78 | 687 |
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